STUFFED CABBAGE ROLLS RECIPE BY TASTY

Stuffed Cabbage Rolls Recipe by Tasty image

Provided by Kiano Moju

Categories Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

Steps:

In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
Preheat the oven to 350°F (180°C) for 45 minutes.
Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
Spoon the remaining tomato sauce over the cabbage rolls.
Cover the dish tightly with foil and bake for 45 minutes.
Enjoy!