Ingredients
Scale
- 1 large head of green cabbage (about 3 lbs)
- 1 lb lean ground beef or ground turkey
- 1 cup white rice, uncooked
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cans (15 oz each) tomato sauce
- 1 tablespoon brown sugar (optional for balance)
- 1 tablespoon apple cider vinegar
- 1 cup beef or vegetable broth
Instructions
- Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Place the whole head of cabbage into the boiling water. As the outer leaves soften and become pliable (about 2-3 minutes), carefully peel them off with tongs and set them aside on a plate. Repeat this process until you have about 12 to 15 large leaves. Trim the thick center vein from the bottom of each leaf so it rolls easily.
- In a large mixing bowl, combine the ground meat, uncooked rice, diced onion, minced garlic, egg, salt, pepper, and smoked paprika. Use your hands to mix everything thoroughly until the spices are evenly distributed. Using uncooked rice is a classic trick; the rice absorbs the juices from the meat as it cooks, resulting in a much more flavorful and tender filling.
- Lay a cabbage leaf flat on your work surface. Place about 2 to 3 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling and roll it up tightly, like a small burrito. Place the rolls seam-side down in a large baking dish or a heavy-bottomed Dutch oven. Pack them closely together so they do not unroll during the cooking process.
- In a separate bowl, whisk together the tomato sauce, broth, apple cider vinegar, and brown sugar. Pour this mixture over the cabbage rolls, ensuring they are mostly submerged. Cover the dish tightly with a lid or aluminum foil. If using an oven, bake at 350°F (175°C) for 90 minutes. If using the stove, simmer on low heat for the same duration. The cabbage should be fork-tender and the rice fully cooked.
- Carefully lift the rolls out of the pot and place them on a serving platter. Spoon the remaining tomato sauce from the pot over the top of the rolls. Garnish with fresh parsley or a dollop of sour cream if desired. Serve warm and enjoy your healthy, budget-friendly masterpiece.
- Cook Time: 2 hours 10 minutes