Baked Stuffed Cabbage Rolls
Easy, delicious and fun! Just like Mom used to make. I remember she always used tomato soup, which really makes a yummy difference.
Easy, delicious and fun! Just like Mom used to make. I remember she always used tomato soup, which really makes a yummy difference.
- 2 cloves garlic minced
- salt and pepper to taste
- 1 head cabbage 10 leaves removed, the rest grated
- 2 tbsp olive oil
- 1 large onion chopped
- 1 14.5-oz can diced tomatoes
- 1 tsp crushed red pepper flakes (optional)
- 1 lb very lean ground beef (up to 1.5 lbs)
- 1 cup whole grain rice , cooked
- 1 cup dried bread crumbs (adding more if needed)
- cooking spray
- 1 can condensed tomato soup
- 1 can water
- 1 tbsp honey
- 1 cup reduced fat shredded cheese (see note)
- Carbohydrate 44.7022167280214 g
- Cholesterol 60.99145388 mg
- Fat 13.2291137 g
- Fiber 7.58427211777031 g
- Protein 31.7195580788573 g
- Saturated Fat 4.146804665 g
- Serving Size 1 1 Serving (523g)
- Sodium 664.933522840036 mg
- Sugar 37.1179446102511 g
- Trans Fat 0.915461181080002 g
- Calories 420 calories
Step-by-step
- Bring a large pot of salted water to boil.
- Carefully cut from the stem of the cabbage and peel off 10 large leaves.
- Place in boiling water, stir gently.
- Boil for about 5 minutes.
- Drain in colander and rinse with cold water.
- Gently lay leaves out on paper towels to dry.
- Cut stem from remaining cabbage and discard.
- Cut cabbage in half and grate into a large bowl, discarding any large pieces.
- In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes.
- Add tomato, remaining cabbage, salt, pepper and red pepper if using.
- Cook and stir until liquid is gone and vegetables are soft, about 10 min.
- Remove from heat to cool.
- In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs.
- Mix well, adding more bread crumbs if mixture is too moist.
- It should be firm enough to handle.
- Preheat oven to 375.
- Prepare a 13†x 9†baking dish with cooking spray.
- Working one at a time, place a cabbage leaf, stem side towards you, on work surface.
- Form a handful of meat mixture into a small “log†, place in middle of leaf.
- Fold sides in over meat, then stem side forward to make roll.
- Place seam side down in baking dish.
- Repeat with remaining meat mixture and cabbage leaves.
- Wisk together soup, water and honey in a small bowl.
- Pour evenly over cabbage rolls.
- Cover baking dish tightly with foil.
- Bake at 375 for 1 hour.
- Remove foil, bake for another 20 minutes.
