Calories: 280s
Protein: 18g
Carbohydrates: 22g
Fat: 12g
Fiber: 5g
Sodium: 420mg
Ingredients:
1 large head green cabbage (about 2 lbs/900g)
1 lb (450g) ground beef
1 cup (200g) cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz/411g) diced tomatoes
1 can (8 oz/227g) tomato sauce
1 tablespoon (15ml) olive oil
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
1 teaspoon (5g) dried oregano
1/2 teaspoon (2.5g) paprika
1/2 cup (120ml) beef broth
Instructions:
1. Bring a large pot of water to boil. Carefully remove 12 large outer leaves from the cabbage head. Blanch leaves in boiling water for 2-3 minutes until pliable. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
3. In a mixing bowl, combine ground beef, cooked rice, half of the cooked onion mixture, salt, pepper, and oregano. Mix well.
4. Place about 1/4 cup of the beef mixture in the center of each cabbage leaf. Fold in sides and roll up tightly.
5. In the same skillet, combine remaining onion mixture, diced tomatoes, tomato sauce, beef broth, and paprika. Bring to a simmer.
6. Arrange cabbage rolls seam-side down in the skillet with sauce. Cover and simmer for 45-50 minutes until cabbage is tender and beef is cooked through.
7. Serve hot with sauce spooned over the top.