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Cabbage Roll Bowls

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Hearty Cabbage Roll Bowls that combine ground meat, rice, and tomato sauce, all wrapped in tender cabbage leaves, bringing comfort and nostalgia to your table.

Ingredients

Scale
  • 1 large head of cabbage
  • 1 pound ground beef or turkey
  • 1 cup cooked rice
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish

Instructions

  1. Prepare the Cabbage: Remove the core from the cabbage and boil the whole head in water until the leaves are tender, about 10 minutes.
  2. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  3. Mix the Filling: In a large bowl, combine cooked rice, ground meat, sautéed onion and garlic, paprika, salt, and pepper.
  4. Roll the Cabbage Leaves: Carefully peel off cabbage leaves and fill each leaf with the meat mixture, rolling them up tightly.
  5. Prepare the Sauce Layer: In a large pot, pour half of the tomato sauce and diced tomatoes at the bottom.
  6. Arrange the Cabbage Rolls: Place the stuffed cabbage rolls seam-side down in the pot. Pour the remaining tomato sauce over the top.
  7. Simmer the Cabbage Rolls: Cover and simmer for about 30-40 minutes on low heat until the meat is cooked through.
  8. Add the Finishing Touch: Garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked Cabbage Roll Bowls for up to 2 months.

Nutrition

Find it online: https://recypez.com/cabbage-roll-bowls/

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