Ingredients
• 1 large head green cabbage (or Savoy)
• 1 lb (450g) ground beef (or plant-based crumbles)
• ½ cup uncooked long-grain white rice (or cooked brown rice)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1 tsp dried thyme
• 1 tsp paprika
• Salt & black pepper to taste
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium beef or vegetable broth
• 2 tbsp brown sugar or maple syrup
• 1 tbsp apple cider vinegar or lemon juice
• Fresh parsley, chopped (for garnish)
Instructions
- Prepare cabbage: Core the cabbage and place it in a large pot of boiling water. Simmer 8–10 minutes until outer leaves are soft and pliable. Remove and carefully peel off leaves. Trim thick stems so rolls lie flat.
- In a bowl, mix ground beef, rice, onion, garlic, egg, thyme, paprika, salt, and pepper.
- Lay a cabbage leaf flat. Place 2–3 tbsp filling near the base. Fold sides over, then roll up tightly like a burrito. Repeat with remaining leaves and filling.
- In a large pot or Dutch oven, combine crushed tomatoes, broth, brown sugar, and vinegar. Stir well.
- Arrange cabbage rolls seam-side down in the sauce. Pack them snugly.
- Cover and simmer on low heat 1–1.5 hours, until rice is tender and filling is cooked through.
- Serve hot, spooning sauce over the top. Garnish with fresh parsley.
✨ Perfect for meal prep—flavors deepen overnight!
💡 Make ahead: Freeze unbaked rolls in sauce for up to 3 months. Thaw and reheat gently.
PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 1 hr 15 mins , Total Time : 1 hr 45 mins , Servings : 6 , Calories : 290 per serving , Net Carbs: 24g , Fats: 12g , Protein: 22g