Easy Cabbage & Beef Rolls
Submitted by tristi
Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma’s kitchen.
YIELD
4 servingsPREP
30 minCOOK
READY
Stuffed cabbage rolls are the kind of recipe that feels like a warm hug from somebody’s grandmother.
Softened cabbage leaves get wrapped around a filling of ground beef, instant rice, canned mushrooms, and onion, then baked seam-side down in a tomato sauce brightened with a touch of sugar and lemon juice.
An hour in the oven and the rolls turn tender, the rice plumps up inside, and the sauce thickens into something glossy and rich.
A quick cornstarch slurry at the end gives the sauce just enough body to cling to every roll.
Kitchen Tips
- Soften the leaves in boiling water. Ten minutes of soaking makes them pliable enough to roll without cracking.
- Fold the ends first. Tuck the two opposite ends of the leaf over the filling before rolling to keep everything sealed tight.
- Use instant rice. It cooks inside the rolls during baking. Regular rice won’t have enough time to cook through.
- Seam side down. Place the rolls with the seam facing the bottom of the dish so they hold their shape while baking.
Ingredients
Directions
Remove 10 outer leaves of cabbage.
Cover leaves with boiling water; cover and let stand 10 minutes.
Drain well.
Combine ½ cup tomato sauce and next 7 ingredients, mixing well.
Place ½ cup meat mixture in center of each cabbage leaf.
Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish .
Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls.
Cover and bake at 350℉ (180℃) F for 1 hour.
Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan.
Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture.
Bring to a boil over medium heat, stirring constantly.
Boil 1 minute.
Pour over cabbage rolls.
Comments
