Fully Loaded Cabbage Rolls
This Fully Loaded Cabbage Rolls recipe is one of the best quick dinner recipes you can make ahead in time for busy weeknights. Just freeze them and reheat in the oven whenever you are ready to eat. The delicious stuffing for the cabbage leaves is made with rice and beef mixture and then baked until they come out juicy and tender from the oven. It is impossible not to drool over these easy dinner rolls! This recipe is one of the easy cabbage recipes and healthy too as cabbage has all the essential nutrients like B vitamins, potassium, and dietary fiber. In the place of rice, you can also use other ancient grains like buckwheat, quinoa or couscous in this recipe. You can also add feta or cheddar cheese to these easy dinner rolls. You can, by all means, make these rolls meatless by adding vegan ground meat if you like. Try these healthy and hearty cabbage rolls recipe today!
This is a printable recipe.
1 large green cabbage, frozen overnight to soften the leaves
1 large onion, cut into pieces
4 garlic cloves
1/4 cup water
1 (28 ounce) can tomato puree
8-12 ounces water (depends on how thick you like the sauce)
2 Tablespoons dry basil
3 Tablespoons dried parsley
1 Tablespoon oregano
2 teaspoons salt
1 teaspoon pepper
3 lbs lean ground beef
1 large onion, minced
2 eggs, beaten
2 cups cooked rice,cooled to room temperature
1 teaspoon salt
2 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
Prepare the Cabbage:
Put the head of cabbage into the freezer and freeze overnight.
Take the cabbage from the freezer.
Either use a large pot or you can use the sink and fill with hot water.
Soak the cabbage in the hot water. You will need a small knife to cut the leaves from the cabbage core. The leaves will peel off easily.
Put the peeled leaves into a holding bowl where the water can drain off. Be sure to trim off the hard part of the vein as it is tough for eating.
Separate all the cabbage leaves. When the cabbage gets closer to the center and the leaves become too small for rolling, just use a knife to slice up the remaining cabbage
and you can just freeze any small pieces to use for another time.
Cook the rice ahead of time so it is room temperature when you make the filling.
Cut up the onion in large chunks and peel the garlic and place into a blender with a small amount of water and puree. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
Place the ground beef into a large mixing bowl along with the minced onion, eggs, cooked rice, paprika,garlic powder and salt & pepper, stir together with a wooden spoon then use your hands to really combine well. Make little golf ball sized meatballs from the filling.
Preheat oven to 350F.
Assemble the cabbage rolls:
Put a meatball stuffing at the end of the cabbage leaf. The amount of the size of the ball will vary with the size of the leaf.
Roll up the cabbage, tucking in the sides as you roll.
Place the cabbage roll into the roasting pot. Continue with this process until you have used all the cabbage. Place the cabbage rolls into an oven proof dish.
Cover the bottom of a roasting pan with a thick layer of the sauce, place rolls on top and then the remaining sauce over the rolls.
Place into the preheated oven and bake for 2 hours.
Remove from oven when done and let sit for 10 minutes before serving.
Delicious served with sour cream.
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Nutrition Facts for: Fully Loaded Cabbage Rolls From Grandmother's Kitchen
Ingredients: Cabbage, onion, garlic cloves, tomato puree, water, basil, parsley, oregano, salt, pepper,ground beef, eggs, rice,
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per serving: Calories 401, Calories from Fat 76, Total Fat 8.4g 13%, Saturated Fat 3.0g 15%, Cholesterol 129mg 43%, Sodium 708mg 29%, Potassium 1037mg 30%, Carbohydrates 40.3g 13%, Dietary Fiber 5.3g 21%, Sugars 7.8g, Protein 40.5g, Vitamin A 14%, Vitamin C 82%, Calcium 9%, Iron 139%
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