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Stuffed Cabbage Rolls

Delicious and comforting stuffed cabbage rolls filled with seasoned meat and rice, simmered in a rich tomato sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Eastern European, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cabbage
  • 1 head green cabbage (about 2-3 pounds)
For the Filling
  • 1 pound ground beef or ground chicken (Halal-certified)
  • 1 cup uncooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
For the Sauce
  • 1 can (15 oz) diced tomatoes (drained)
  • 1 can (15 oz) tomato sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil (for sautéing)
For Garnish
  • to taste Fresh parsley or cilantro optional garnish

Method
 

Preparation of Cabbage
  1. Remove the core from the cabbage head and bring a large pot of water to a boil.
  2. Once boiling, carefully add the whole cabbage and cook for 2-3 minutes until leaves are pliable.
  3. Remove and let cool. Carefully separate the cabbage leaves without tearing them.
Make the Filling
  1. In a bowl, mix the ground meat, uncooked rice, chopped onion, minced garlic, salt, pepper, and paprika.
  2. Combine everything until well mixed.
Assemble the Rolls
  1. Lay a cabbage leaf flat on a clean surface, place about 2-3 tablespoons of the filling at the base of the leaf.
  2. Fold in the sides and roll tightly. Secure the roll with a toothpick if needed.
Prepare the Sauce
  1. In a separate bowl, combine the diced tomatoes, tomato sauce, and lemon juice, mixing thoroughly.
Cook the Rolls
  1. In a large pot, pour a little sauce at the bottom.
  2. Arrange the stuffed cabbage rolls seam-side down in a single layer and cover with remaining sauce.
  3. Bring to a gentle simmer, cover, and cook for about 50-60 minutes on low heat, until rice and meat are fully cooked.
Serve
  1. Gently remove the rolls from the pot, placing them on a serving plate.
  2. Garnish with fresh parsley or cilantro and enjoy with your loved ones!

Notes

For variations, consider using ground chicken or turkey; both are Halal-friendly. You can substitute white rice with brown rice or cooked quinoa. To prevent tearing cabbage leaves, handle them gently. Storing tips: keep in the refrigerator for up to 4 days or freeze for up to 3 months.