Meat
Stuffed Cabbage Rolls in Tomato Sauce Classic cabbage rolls stuffed with a meat and rice mixture, cooked in a rich, tangy tomato sauce
⏱ 2 hr 5 min 🍽 − 4 servings + 🌍 Israeli 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Meatball mix To assemble 👨🍳 Method For the Meatball mix 1 Mix the ground meat with the onion, cumin, paprika, rice, salt and black pepper until evenly combined.
To assemble 2 Put the whole cabbage into a pot of boiling water, cook about 10 minutes and peel off the leaves one by one as they soften. Let cool.
Stove Wide, shallow pot Tongs
3 Remove the tough vein from each leaf.
Knife Cutting board
4 Place a little of the mixture in the center of each leaf, fold in both sides and roll up.
5 Arrange the rolls tightly in a wide pot, seam side down.
Wide, shallow pot
6 Mix the tomatoes, tomato paste, sugar, lemon juice and oil and pour over the rolls.
7 Add the water until it covers the rolls partly.
8 Bring to a boil. Turn down the heat, cover and simmer 90 minutes, until the rice and meat are done.
⚙ Simmering Stove Lid 💡 A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
585 calories
29 g protein
42 g carbs
32 g fat
● protein 20%● carbs 29%● fat 50%
Per serving (556 g), of 4 servings
For the Meatball mix · To assemble ·
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