Cabbage Rolls With Beef
Cabbage rolls stuffed with seasoned beef and rice, baked in a savory tomato sauce with a hint of lemon, perfect for hearty family dinners and comfort food lovers.
Ingredients
- 12 large green cabbage leaves ⓘ
- 1 1/2 cups cooked rice ⓘ
- 1 medium onion, coarsely chopped ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 egg, slightly beaten ⓘ
- 1 (1 pound) can tomatoes ⓘ
- 2 medium onions, coarsely chopped ⓘ
- 2 beef bouillon cubes or 2 teaspoons instant beef bouillon ⓘ
- 1/8 to 1/4 cup lemon juice ⓘ
- 1/8 to 1/4 c. lemon juice ⓘ
Instructions
- Place the cabbage head into a pot of boiling water.
- Turn off the heat and let the cabbage stand in hot water for about 10 minutes to soften.
- Drain the cabbage leaves.
- Mix cooked rice, one chopped onion, 1 teaspoon salt, pepper, ground beef, and egg.
- Spoon a mound of rice mixture into the center of each cabbage leaf, tuck in the sides, and fold the ends over to secure.
- Place the stuffed cabbage leaves seam side down in a glass dish.
- Add the tomatoes, chopped onions, bouillon cubes or powder, and 1 teaspoon salt to the dish.
- Cover and bake in a 325°F (160°C) oven for one hour.
- Remove the cover, add lemon juice, and continue cooking uncovered for 30 minutes longer until browned.
Nutrition & Diet Analysis (per serving)
506
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).