How To Make Easy Cabbage Rolls
These cabbage rolls is stuffed with tender beef and pork and fluffy white rice, then baked in a savory tomato sauce for a filling dinner meal!
- 1green cabbage head
- 1lbground pork,or ground turkey
- ½lbground beef
- 2small onions,diced
- 3garlic cloves,minced
- ½tspdill weed
- 3tbspfresh parsley
- 14oztomatoes,(1 can), diced, undrained
- salt and pepper,to taste
- 1½cupstomato sauce,plus ⅓ cup, divided
- 10.5oztomato soup,(1 can)
Boil the cabbage leaves for about 2 minutes or until soft. Set aside to cool.
Preheat the oven to 350 degrees F.
Cook the rice according to package directions, but reduce the cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook the beef, pork, onions, garlic, dill weed, parsley, salt, and pepper in a pan. Drain any fat.
Add in the rice, diced tomatoes, ⅓ cup of tomato sauce, salt, and pepper. Stir in the egg.
Mix the tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13-inch pan.
Remove or thin any thick stem on the cabbage leaves. Lay the cabbage leaf flat, then add ⅓ cup of filling to the center of the leaf. Fold in the sides and roll the cabbage up.
Place the rolls seam side down in the pan. Repeat with the remaining cabbage.
Pour sauce over the cabbage, then cover tightly with foil.
Bake 75 to 90 minutes. Let cool 15 minutes before serving.
Serve warm, and enjoy!
- Calories: 519.50kcal
- Fat: 25.16g
- Saturated Fat: 9.26g
- Trans Fat: 0.45g
- Monounsaturated Fat: 10.94g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 47.93g
- Fiber: 6.87g
- Sugar: 12.03g
- Protein: 26.62g
- Cholesterol: 107.93mg
- Sodium: 1203.10mg
- Calcium: 125.42mg
- Potassium: 1093.87mg
- Iron: 3.93mg
- Vitamin A: 77.84µg
- Vitamin C: 80.02mg
Have your own special recipe to share? Submit Your Recipe Today!