Stuffed Savoy Cabbage With Tomato Sauce Recipe

Name: Stuffed Savoy Cabbage With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head Savoy cabbage (about 2 pounds), cored; 3 tablespoons olive oil, divided; 1 yellow onion, finely chopped; 1 carrot, peeled and finely chopped; 4 garlic cloves, minced; 2.5 ounces fresh Parmesan cheese, divided; 1 cup cooked white rice; 5 tablespoons coarsely chopped fresh dill, divided; 1 tablespoon grated lemon rind; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2/3 pound 85% lean ground beef; 1 large egg, lightly beaten; 3 cups strained tomatoes (such as Pomi)

Servings: persons

1 large head Savoy cabbage (about 2 pounds), cored
3 tablespoons olive oil, divided
1 yellow onion, finely chopped
1 carrot, peeled and finely chopped
4 garlic cloves, minced
2.5 ounces fresh Parmesan cheese, divided
1 cup cooked white rice
5 tablespoons coarsely chopped fresh dill, divided
1 tablespoon grated lemon rind
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 pound 85% lean ground beef
1 large egg, lightly beaten
3 cups strained tomatoes (such as Pomi)

1
Preheat oven to 350u00b0.
2
Cook whole head of cabbage in a large pot of boiling water for 2 minutes. Cool slightly. Remove softened outer leaves, keeping them whole; reserve leaves. Return cabbage head to pot, and repeat procedure to get 12 leaves. Finely chop remaining cabbage.
3
Heat a large skillet over medium-low heat. Add 1 tablespoon oil. Add onion; cook 5 minutes, stirring occasionally. Increase heat to medium-high. Add 2 cups chopped cabbage, carrot, and garlic; saute 4 minutes. Remove from heat; cool slightly.
4
Finely grate 2 ounces cheese. Combine grated cheese, rice, 1/4 cup dill, lemon rind, salt, pepper, beef, egg, and chopped cabbage mixture; stir gently.
5
Combine remaining 2 tablespoons oil and strained tomatoes, stirring with a whisk. Spread 1 cup tomato mixture evenly in bottom of a 13 x 9-inch baking dish. Shave the rib of each cabbage leaf with a paring knife or vegetable peeler so it lays flat. Place 1/2 cup meat mixture in the center of each cabbage leaf. Starting at the core end, roll into a tight log, tucking in sides as you go. Place roll in baking dish, seam side down. Repeat with remaining leaves and filling. Top with remaining tomato mixture. Cover dish with foil; bake at 350u00b0 for 45 minutes. Uncover; shave remaining Parmesan cheese over top, and sprinkle with remaining 1 tablespoon dill.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large head Savoy cabbage (about 2 pounds), cored, 3 tablespoons olive oil, divided, 1 yellow onion, finely chopped, 1 carrot, peeled and finely chopped, and more.

Yes, Stuffed Savoy Cabbage With Tomato Sauce 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.

Stuffed Savoy Cabbage With Tomato Sauce

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