Stuffed Cabbages Rolls

Stuffed Cabbage Rolls are a comforting and satisfying dish featuring tender cabbage leaves filled with a flavorful mixture of ground beef, rice, and seasonings, all simmered in a savory tomato sauce. This classic recipe is perfect for a hearty family dinner or for sharing with friends.

Ingredients:

• 1/3 head(s) uncooked savoy cabbage, approximately 8 whole leaves
• 1/2 pound(s) uncooked 93% lean ground beef
• 1/2 cup(s) uncooked white rice
• 1/2 fl oz mineral water
• 1/4 cup(s) seasoned breadcrumbs
• 1 medium uncooked carrot(s), peeled and grated
• 1 medium uncooked onion(s), finely chopped
• 1 clove(s) medium garlic clove(s), minced
• 1 large egg white(s)
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 29 oz canned diced tomatoes, with basil, garlic, and oregano

How To Make Stuffed Cabbage Rolls:

1. Prepare Cabbage Leaves:
   Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes to soften. Remove the thickest, white portion of the spine from each leaf to make them pliable; set aside.
2. Prepare Filling:
   In a large bowl, combine ground beef, white rice, mineral water, breadcrumbs, grated carrot, chopped onion, minced garlic, egg white, salt, and black pepper. Mix well to combine.
3. Assemble Cabbage Rolls:
   Spoon about 1/4 cup of the beef mixture onto the center of each cabbage leaf. Fold up the bottom of the leaf to cover the filling, then tuck in the sides, and continue rolling to make loose rolls. Avoid rolling them too tightly as the rice will expand during cooking.
4. Cook the Rolls:
   Heat olive oil in a large stockpot over medium-high heat. Add the cabbage rolls and sauté until golden brown on all sides, turning frequently, for about 5 minutes. Add the canned diced tomatoes to the pot and bring to a simmer. Reduce the heat to low, cover, and cook until the rolls are cooked through, checking the pot every 15 minutes and stirring to prevent sticking, approximately 1 hour. If the sauce thickens or reduces too much, add water as needed.
5. Serve:
   Once cooked through, serve the stuffed cabbage rolls hot. Each serving yields approximately 2 rolls.

Tips:

• Choose a cabbage variety like savoy cabbage for its tender leaves, which are easier to roll.
• Make sure to remove the thick portion of the cabbage leaf spine to make rolling easier.
• Be careful not to overfill the cabbage leaves to prevent them from bursting during cooking.
• Sautéing the cabbage rolls before simmering them in the tomato sauce adds extra flavor and texture.
• Check the pot periodically while cooking and add water to the sauce if it thickens too much to prevent burning.
• Serve the stuffed cabbage rolls hot and enjoy the delicious flavors of this classic dish.