Cabbage Rolls I – a delicious recipe with cabbage, white rice, water, ground beef, bread crumbs, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 300 degrees F (150 degrees C).
2
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
3
In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
4
Bake 40 minutes, or until beef is cooked through. Serve warm.
531
kcal
Calories
23
g
Fat
60
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 leaves cabbage, 1 cup uncooked white rice, 2 cups water, 1 pound lean ground beef, and more.
Yes, Cabbage Rolls I falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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