Stuffed Cabbage Rolls with Tomato Sauce

Name: Stuffed Cabbage Rolls with Tomato Sauce
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 1 head green cabbage (large); 0.5 pound ground beef (lean); 0.5 pound ground pork (lean); 0.5 cup white rice (uncooked, rinsed); 1 yellow onion (large, finely chopped, divided); 2 garlic cloves (minced); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (ground); 1 tablespoon Hungarian paprika (sweet); 1 can crushed tomatoes; 1 can tomato sauce; 0.5 cup water; 0.25 cup brown sugar; 0.25 cup apple cider vinegar; 1 teaspoon dried dill; 1 cup sauerkraut (rinsed and drained); 0.5 cup sour cream

Hearty cabbage leaves filled with a blend of ground meat and rice, slowly simmered in a tangy tomato sauce, offering a deeply satisfying and gluten-free Hungarian comfort food experience.

Prep: 40 min
Cook: 3 hr
Total: 3 hr 40 min
Servings: 3
Cuisine: Hungarian
Difficulty: Easy
Cost: $5.64/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 head green cabbage (large)
0.5 pound ground beef (lean)
0.5 pound ground pork (lean)
0.5 cup white rice (uncooked, rinsed)
1 yellow onion (large, finely chopped, divided)
2 garlic cloves (minced)
1 teaspoon kosher salt
0.5 teaspoon black pepper (ground)
1 tablespoon Hungarian paprika (sweet)
1 can crushed tomatoes
1 can tomato sauce
0.5 cup water
0.25 cup brown sugar
0.25 cup apple cider vinegar
1 teaspoon dried dill
1 cup sauerkraut (rinsed and drained)
0.5 cup sour cream

Instructions

For the Cabbage Leaves: Core the 1 large head green cabbage by cutting around the stem. Place whole cabbage in a large pot of boiling water for 5-7 minutes until outer leaves soften. Carefully peel off 12-15 softened outer leaves. Trim the thick ribs from each leaf to make them pliable. Shred any remaining cabbage and set aside.
For the Filling: In a large bowl, combine 1/2 pound ground beef, 1/2 pound ground pork, 1/2 cup uncooked white rice, half of the finely chopped yellow onion (about 1/2 cup), 1 minced garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon sweet Hungarian paprika. Mix thoroughly by hand until just combined.
To Assemble Rolls: Lay a cabbage leaf flat. Place about 1/4 to 1/3 cup of filling near the stem end. Fold in the sides, then roll up tightly from the stem end. Repeat with remaining leaves and filling.
For the Sauce: In the bottom of a large Dutch oven or oven-safe pot, layer the shredded cabbage, the remaining half of the yellow onion, and the rinsed 1 cup sauerkraut.
Place the stuffed cabbage rolls snugly on top of the shredded cabbage mixture. In a separate bowl, whisk together 1 can crushed tomatoes, 1 can tomato sauce, 1/2 cup water, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 1 teaspoon dried dill, and 1 minced garlic clove. Pour the sauce evenly over the cabbage rolls.
Cover the Dutch oven tightly and bake at 325°F (160°C) for 2.5 to 3 hours, or until the cabbage is very tender and the flavors are well blended. Alternatively, simmer on the stovetop over low heat for the same duration.
Serve the Stuffed Cabbage Rolls hot, garnished with an optional dollop of sour cream.

Notes

You can make these rolls ahead of time and store them in the refrigerator for up to 2 days before baking. For even deeper flavor, let them cool completely and reheat them the next day.

Nutrition (per serving)

Calories: 764
Protein: 44.4 g
Carbohydrates: 103 g
Fat: 21.1 g
Fiber: 19.4 g
Sodium: 2488 mg
Saturated Fat: 7.7 g
Sugar: 52.3 g
Cholesterol: 99 mg