Packed with fiber, these cabbage rolls promote digestive health while delivering comforting, hearty flavours. They taste even better the next day, making them perfect for meal prep. Consider making a big batch and freezing leftovers for a cozy, ready-to-enjoy meal whenever you want.
Ingredients:
- 1 large head of cabbage
- 1 lb (450g) ground beef or a mix of beef and pork
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 egg
- 2 cups tomato sauce or crushed tomatoes
- Small whole tomatoes
- 1-2 tbsp vegetable oil
- Fresh parsley chopped
- Salt and pepper to taste
Instructions:
- Carefully remove the cabbage leaves one by one, blanching them in boiling water for 1-2 minutes until soft and pliable. Drain and set aside.
-
In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, and pepper. Mix well.
- Place a spoonful of the meat mixture onto the center of each cabbage leaf and roll tightly, folding in the sides as you go.
- In a large pot, heat the oil and spread a little tomato sauce on the bottom. Layer the cabbage rolls seam side down.
- Pour the remaining tomato sauce over the rolls and tuck small whole tomatoes in between the rolls for bursts of sweetness.
- Cover and simmer on low heat for about 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
- Garnish with fresh parsley before serving
Tip: Don’t overcook the leaves during blanching; they should be soft enough to roll but still hold their shape.
