Ingredients
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1 head Cabbage
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1.5 lbs (.68kg) Ground Beef
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1 Onion
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1 bunch Fresh Parsleyor 1 Tbsp dried
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2 eggs
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1 jar (15 oz. / 443ml) Tomato Sauce
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2 cans Diced Tomatoes
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1/2 cup Beef stock
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1/2 cup (uncooked) Rice
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1/4 tsp Cayenne Pepper
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 350°F / 176°C. |
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2
Done
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Prepare the CabbageIn a large pot, boil water. Peel off the first two cabbage leaves. Add the entire head of cabbage to the boiling water and cook for about 10-15 minutes until softened. Drain and rinse with cold water. Remove the thick veins from each leaf so it is easier to roll. (I use a pairing knife for this.) |
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3
Done
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Make the Beef and Rice FillingDice the onion and chop the parsely. In a large bowl, combine the ground beef (I use 96% fat free), the eggs, chopped parsley, cayenne pepper, onion, and uncooked rice (you can use up to one cup of rice, but I choose less for less carbs). Season with salt and pepper. |
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4
Done
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Stuff the Cabbage LeavesUsing a large spoon, stuff each leaf with the beef and rice filling. Tuck the ends in an roll. You can use toothpicks if desired to keep them tight, but I usually don't do that. |
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5
Done
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Prepare the Tomato SauceIn a pan on medium heat, combine the beef stock, tomato sauce, and diced tomatoes. Season with salt and pepper. Simmer for 3 minutes. |
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6
Done
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Bake the Stuffed Cabbage RollsI prefer using a dutch oven with a lid, but you can use a large casserole dish with a lid, and if there is no lid, use foil. Line the dutch oven or dish with the 2 uncooked outer leaves (this is a trick to prevent burning or sticking). Stack the cabbage rolls. Pour the tomato sauce over them. Bake covered for 1.5 hours. Remove the lid and bake for another 30 minutes or until tender. |
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7
Done
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VariationsMake unstuffed cabbage by cutting up the cabbage and throwing all the ingredients together. You can also add sour cream to make it creamer. Once I tried this unstuffed cabbage with feta cheese and it was delicious as well. Another variation is to add minced garlic to the meat and rice filling. |
