Ukrainian Cabbage Rolls
These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
Ingredients
- 1 largehead cabbage* ($3.36)
- 1 tbspOlive Oil
- 2 largeOnion, finely chopped
- 4 cloveGarlic, minced
- 1 tbspItalian Seasoning
- 2 tspSalt
- 2 tspcracked black pepper, ($0.34), freshly divided
- 1 lbground beef extra lean** ($8.46)
- 1 lbPork, ground
- 1 cupwhite rice, uncooked, & ($0.49), rinsed drained
- 1Tomato Sauce, canned
- 4 cupLow Sodium Chicken Broth
Instructions
- 1
Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
- 2
Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
- 3
To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
- 4
Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup - 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the rolls with the seam side down in a large Dutch oven***. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
- 5
In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
- 6
Bake them for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).