Recipe Index

Ingredients

• 1 head cabbage
• 1 lb ground beef (lean beef is best)
• 3 cloves garlic, minced
• 1/4 cup onion, minced
• 1 (24 oz) jar marinara sauce
• 2 tsp dried Italian seasoning
• 1 large egg, whisked
• 1 tsp salt
• 1/2 tsp dill
• 1/2 tsp nutmeg
• 1 cup cooked brown rice

Method

1. Heat the oven to 350°F before preparing the cabbage leaves for the rolls.
2. Bring a large pot of salted water to a rolling boil, cut around the cabbage core with a paring knife, and loosen six large leaves from the head, submerging the whole head briefly if the leaves resist.
3. Boil the cabbage leaves three at a time for 3 to 4 minutes, until each leaf is soft and pliable enough to roll without snapping.
4. Mix the ground beef with the onion, garlic, 1/2 cup of the marinara, Italian seasoning, egg, salt, dill, nutmeg and cooked brown rice in a medium bowl, working the filling only until it holds together.
5. Spread half the remaining marinara across the bottom of a 9x12-inch baking dish to bed the cabbage rolls.
6. Trim the hard central vein from each softened leaf, spoon about 1/2 cup of beef filling into the middle, fold the leaf edges inward, and roll the parcel up jelly-roll style.
7. Arrange the rolls seam-side down in the sauced dish, cover them with the rest of the marinara, and seal the dish with foil.
8. Bake the stuffed cabbage rolls for about 1 hour, until the cabbage is completely tender and the beef filling is cooked through.

Prep: 20 min · Cook: 75 min · Total: 95 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data