Classic Stuffed Cabbage Rolls

Craving a comforting and delicious meal tonight? Look no further than these Classic Stuffed Cabbage Rolls!

Ingredients:

• 1 head green cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can tomato sauce
• 1 can diced tomatoes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil and add the cabbage. Cook for 3-5 minutes, then carefully remove the leaves and set aside.
3. In a skillet, cook the ground beef, onion, and garlic until browned. Stir in cooked rice and season with salt and pepper.
4. Place a spoonful of the meat mixture in the center of each cabbage leaf. Roll up, tucking in the sides, and place seam side down in a baking dish.
5. In a bowl, mix together tomato sauce and diced tomatoes. Pour over the cabbage rolls.
6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes.
7. Serve hot and enjoy!

Nutrition Information:

Per serving – Calories: 320, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 45mg, Sodium: 700mg, Total Carbohydrates: 30g, Dietary Fiber: 4g, Sugars: 8g, Protein: 20g.

Helpful tips:

• Add some chopped parsley on top before serving for extra freshness.
• You can use ground turkey or chicken as a leaner alternative to ground beef.
• Feel free to add some grated cheese on top before baking for added flavor.
• Serve with a dollop of sour cream or Greek yogurt for a creamy finish.
• For a twist, mix in some cooked quinoa with the rice for added protein and fiber.
• Use fire-roasted diced tomatoes for a smoky flavor profile.
• Experiment with different seasonings like cumin, paprika, or Italian herbs for variety.
• Drizzle some olive oil over the cabbage rolls before baking for a golden finish.
• For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
• These cabbage rolls freeze well, so make a batch and save some for later!

Expert Secrets:

• Blanch the cabbage leaves before stuffing to make them easier to roll and tender.
• Cook the rice just until al dente as it will continue to cook in the cabbage rolls.
• Let the cabbage rolls rest for a few minutes after baking to allow the flavors to meld together.
• Adjust the amount of salt and pepper to suit your taste preferences.
• Drain excess grease from the ground beef mixture before stuffing the cabbage leaves.
• Add a pinch of sugar to the tomato sauce mixture for a hint of sweetness.
• Use a sharp knife to easily remove the core from the cabbage head.
• Make a double batch of the tomato sauce and freeze half for a quick meal in the future.
• Top the cabbage rolls with a sprinkle of shredded Parmesan cheese before serving.
• For a richer sauce, add a splash of red wine or balsamic vinegar to the tomato mixture.