Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 (28 ounce) can San Marzano Style Chopped Tomatoes with Sea Salt; 1 cup chicken broth; 2 tablespoons brown sugar; 1 tablespoon smoked paprika; 1 tablespoon lemon juice; 1/2 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper to taste; 2 tablespoons extra virgin olive oil; 1 pound ground beef; 1 tablespoon paprika; 1 teaspoon dried oregano; 1 tablespoon garlic; 2 1/2 cups white rice; 2 large eggs; 1 head green cabbage

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Serves:

12 people

Prep Time:

20 minutes

Cook Time:

20 minutes

Who doesn’t love a good cabbage roll? Submerged in a tangy, subtly sweet tomato sauce made with Tuttorosso Tomatoes, these beef and rice stuffed beauties are an easy dinner that’s sure to get two thumbs up, even from the pickiest of eaters. Recipe by the food editors at the Feedfeed.

Ingredients

Copy Ingredients

1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
1 cup chicken broth
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil, divided
1 pound ground beef
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon garlic, minced
2 1/2 cups white rice
2 large eggs, whisked
1 head green cabbage, or 12 large leaves of savoy cabbage

Instructions

Preheat oven to 350º F.
In a medium saucepan, bring the tomatoes, broth, brown sugar, paprika, lemon juice, and cayenne to a boil. Reduce heat to a simmer and cook for about 15 minutes. Taste and adjust the seasoning as needed. Allow the sauce to cool slightly, then use a high speed blender or immersion blender to process until smooth. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the beef and break up with the tines of a fork or a heat safe rubber spatula. Add the paprika, oregano, salt, and pepper, and cook until the beef is browned and slightly crispy; about 10 minutes. Remove the beef with a slotted spoon to a bowl or platter and set aside.
In the same pan, add the remaining olive oil and cook the onion and garlic over medium high heat until onions are translucent, about 6 minutes. Remove from the heat and let cool slightly before adding them to the bowl with the reserved beef. Add the cooked rice and eggs and mix well to combine. Set aside to cool.
Meanwhile, bring a large pot of water to a rolling boil and setup an ice bath. Once the water reaches a boil, cook the cabbage leaves until they are bright green, about 2-3 minutes. Transfer to the ice batch to cool for about 1 minute, then drain and pat dry. Working with one leaf at a time, use a sharp paring knife to trim and remove the thick, tough rib of the cabbage, leaving the leaf intact (whole).
To assemble, pour half of the tomato sauce into the bottom of a 9 x 13 inch baking dish. Add 1/4 cup of the beef mixture to each cabbage leaf and roll up, tucking in the sides as you roll (like an egg roll or burrito). Place each cabbage roll, seam-side down into the baking dish. Pour the remaining tomato sauce over the rolls. Place in the preheated oven and bake for 25 minutes or until cabbage is cooked and the rolls are warmed through.

Cook's Note: to watch a video on how to make these beef stuffed cabbage rolls, click here.

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Stuffed Cabbage Rolls

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