Stuffed Cabbage Rolls In Tomato Sauce Over Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 75 min · Beef · high-protein

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Ingredients

• 3/4 lb ground beef, 85% lean
• 1 cup dry long-grain white rice
• 1 large head green cabbage
• 2 8 oz cans tomato sauce
• 1 medium, diced yellow onion
• 1 large egg
• 1 tbsp light brown sugar
• 1 tbsp canola oil
• 1/4 cup sour cream
• 1 tbsp total salt, black pepper and paprika

Method (tap to check — screen stays awake)

1. Boil the whole cored cabbage 8 minutes, peeling off leaves with tongs as they loosen and turn floppy; you want 12 pliable leaves.
2. Cook half the rice in 1 cup salted water for 12 minutes until barely tender, then cool it; keep the rest for serving.
3. Mix the beef, parcooked rice, half the onion, the egg, paprika, salt and pepper until evenly combined.
4. Shave down the thick rib on each leaf, spoon filling near the stem end, fold in the sides and roll into a tight bundle.
5. Soften the remaining onion in the oil, add the tomato sauce and brown sugar, and simmer 3 minutes until it tastes sweet-tart rather than raw.
6. Nestle the rolls seam down in the sauce, cover, and simmer 40 minutes until a knife slips through a roll with no resistance and the filling reads 160F.
7. Cook the remaining rice and serve the rolls over it with sauce and a spoonful of sour cream.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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