Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls Recette

Par Celia de Flers
Temps de préparation: 25 minutes
Temps de cuisson: 2 hours and 20 minutes
Portions: 5 servings


  • 2 tbsp. extra-virgin olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 1 (28-oz.) can crushed tomatoes
  • 2 tbsp. balsamic vinegar
  • 2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 15 cabbage leaves
  • 1 lb. ground beef
  • 1/4 c. uncooked white rice
  • 1/4 c. Italian bread crumbs
  • 1/2 large onion, chopped
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper


  • Preheat the oven to 350°.
  • In a large deep skillet (or large pot) over medium heat, heat oil.
  • Add onion and cook until soft, 5 minutes.
  • Stir in tomato paste and garlic and cook until fragrant, 1 minute.
  • Pour over tomatoes then add vinegar, and oregano.
  • Lower heat to medium-low and simmer for 20 minutes.
  • Season with salt and pepper.
  • In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.
  • Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley.
  • Season with salt and pepper.
  • Spread a thin layer of sauce on the bottom of a large baking dish.
  • Using a paring knife, cut out the hard triangular rib from each cabbage leaf.
  • Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.
  • Place rolls seam side-down on top of sauce in a baking dish.
  • Spoon remaining sauce on top of cabbage rolls then cover the dish with foil.
  • Bake for 1 hour 15 minutes, until rice and meat are cooked through.
  • Garnish with more parsley before serving.
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