Stuffed Cabbage Eolls



12 cabbage leaves

1 lb ground beef

1 cup cooked rice

1 onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried thyme

1 can (14 oz) tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce



Bring a large pot of water to a boil. Blanch cabbage leaves for 2 minutes, then drain and set aside to cool.

In a bowl, mix together ground beef, cooked rice, onion, garlic, egg, salt, pepper, and thyme.

Place a portion of the beef mixture onto each cabbage leaf. Roll up leaf, tucking in the ends, to enclose the filling.

Place rolls seam side down in a baking dish.

In a small bowl, combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the cabbage rolls.

Cover and bake at 350°F (175°C) for about 1 hour, or until meat is cooked through.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes


Kcal: 320 kcal | Servings: 6 servings

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