Ingredients
Scale
- 1 head of large cabbage
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Carefully peel large leaves from the cabbage head and blanch in boiling water for 2 minutes until pliable.
- In a skillet, heat olive oil and sauté chopped onion and garlic until translucent.
- In a bowl, combine cooked rice, ground meat, sautéed onions, garlic, salt, and pepper.
- Place a scoop of filling onto each cabbage leaf and roll tightly, tucking in the sides.
- Arrange cabbage rolls in a baking dish and cover with tomato sauce.
- Bake uncovered for 45 minutes, until cooked through and bubbly.
Notes
- For a vegetarian version, substitute ground meat with chickpeas or lentils.
- Can be prepared ahead and refrigerated before baking.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free, Low-Carb Option
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg