Easy Cabbage Rolls
Cabbage rolls are such a comforting meal.
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Servings: 6 SERVINGS
Calories: 411kcal
Ingredients
- 1 large head green cabbage, bottom trimmed
- 2 cups white rice, cooked
- 2 tsp olive oil
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1 lb lean ground beef
- ½ lb lean ground turkey
- ½ tsp dried dill
- ½ tsp parsley flakes
- ½ tsp dried oregano
- 1 tsp salt
- Freshly crushed black pepper to taste
- 14 oz can diced tomatoes, with juice
- 1 egg
- 2 cups cups tomato sauce, divided
- 10.75 oz can condensed tomato soup
Instructions
- Bring a large pot of water to a boil, and boil the whole cabbage head for about 2 minutes. Remove the softened outer leaves and place the cabbage into the boiling water again until the remaining leaves are soft. Remove all leaves and set them aside.
- Preheat the oven to 350 F
- Make the filling: heat the olive oil in a large skillet over medium-high heat and saute the onion and garlic until translucent, about 2 minutes. Add the ground beef and turkey, and cook until no pink is left in the meat. Season with salt, pepper, dill, parsley, and oregano.
- Mix in the cooked rice, diced tomatoes with juice, ⅓ cup of tomato sauce, and egg.
- In a medium-sized bowl, mix the remaining tomato sauce with the condensed tomato soup.
- With the help of a sharp knife, remove the thick part of the stems on the cabbage leaves and lay them flat on your work surface. Add ⅓ cup of filling to the center of each leaf, fold in the sides, and roll up.
- Add a thin layer of tomato sauce to the bottom of a 9x13-inch baking dish and place the rolls seam side down.
- Pour the remaining sauce over the rolls, cover with foil, and bake for 90 minutes.
Nutrition
Calories: 411kcal | Carbohydrates: 42g | Protein: 30g | Fat: 14g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1016mg | Potassium: 983mg | Fiber: 6.5g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 95mg | Calcium: 18mg | Iron: 27mg