Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups tomato sauce (homemade or store-bought)
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Prepare the cabbage leaves by boiling the whole head for 5-7 minutes, then peeling and trimming the leaves.
- Make the filling by mixing ground beef, cooked rice, onion, garlic, egg, Parmesan, oregano, basil, salt, and pepper.
- Stuff each cabbage leaf with 2-3 tablespoons of the meat mixture, fold the sides, and roll tightly.
- Preheat oven to 375°F (190°C). Spread tomato sauce in a greased baking dish, arrange rolls seam-side down, and cover with remaining sauce.
- Cover with foil and bake for 45 minutes, then uncover and bake for 15 more minutes until bubbly and cooked through.
- Garnish with fresh parsley and serve hot.
Notes
- Vegetarian Option: Replace meat with cooked lentils or mushrooms.
- Cheesy Twist: Add shredded mozzarella to the filling.
- Spice It Up: Add red pepper flakes for heat.
- Slow Cooker Method: Cook on low for 6-8 hours.
- Prep Time: 20 mins
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 roll
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg