Meat
Stuffed Cabbage in Tomato Sauce with Egg in the Filling Classic stuffed cabbage - soft cabbage rolls filled with ground meat and rice, cooked in a homemade sweet-and-sour tomato sauce.
⏱ 1 hr 40 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, garlic, egg, 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 stock, tomato paste, sugar, lemon juice and oil and pour over the rolls.
7 Bring to a boil. Turn down the heat, cover and simmer 60 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.
720 calories
30 g protein
76 g carbs
30 g fat
● protein 17%● carbs 44%● fat 39%
Per serving (689 g), of 4 servings
For the Meatball mix · To assemble ·
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