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Stuffed Cabbage Rolls
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Stuffed Cabbage Rolls

1 godz. 45 minPorcje: 6Nutri-Score C€€
od @ymmm_1y1 importugotowano 0 razy
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Składniki

6 osób
  • cabbage (large head, whole)Warzywa i owoce1 kawałek
  • ground beefMięso450 g
  • ground porkMięso225 g
  • cooked white rice (cooked)Produkty zbożowe180 g
  • onion (medium, finely chopped)Warzywa i owoce1 kawałek
  • garlic (cloves, minced)Warzywa i owoce2 kawałki
  • egg (large)Nabiał1 kawałek
  • saltPrzyprawy6 g
  • black pepper (ground)Przyprawy1 g
  • crushed tomatoes (canned)Spiżarnia800 g
  • tomato pasteSpiżarnia30 g
  • brown sugarSpiżarnia15 g
  • apple cider vinegarSpiżarnia15 ml
  • fresh parsley (chopped, for garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

261kcal

Węglowodany
16 g
Białko
18 g
Tłuszcz
14 g
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Przybory

  • Garnek
  • Miska ×2
  • Naczynie żaroodporne
  • Trzepaczka
  • Piekarnik

krok po kroku

Przygotowanie

  1. Blanch and prepare the cabbage leaves

    • Bring a large pot of salted water to a boil.
    • Boil the whole head of cabbage until the outer leaves soften.
    • Peel off the large leaves and cut out the thickest part of the core from each leaf.
    Krok 1

  2. Make the filling

    • In a large bowl, mix the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt and pepper until just combined.
    Krok 2

  3. Prepare the tomato sauce

    • In a separate bowl, whisk together the crushed tomatoes, tomato paste, brown sugar and apple cider vinegar.
    • Spread a thin layer of the sauce at the bottom of the baking dish.
    Krok 3

  4. Roll the cabbage rolls

    • Place a spoonful of the meat mixture into the center of each cabbage leaf.
    • Fold the sides in and roll up tightly.
    • Place the rolls seam-side down in the baking dish.
    Krok 4

  5. Add the sauce

    • Pour the remaining tomato sauce evenly over the cabbage rolls.
    Krok 5

  6. Bake

    • Cover the baking dish tightly with aluminum foil.
    • Bake at 175 °C until the meat is cooked through and the cabbage is perfectly tender.
    Krok 6

  7. Garnish and serve

    • Garnish with freshly chopped parsley and serve warm.
    Krok 7
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