Ingredients for Baked Stuffed Cabbage
- 1 head cabbage (12-16 leaves)
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice (optional)
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How to Make Baked Stuffed Cabbage
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with nonstick cooking spray.
- Blanch cabbage leaves: Bring a large pot of salted water to a boil. Add cabbage leaves one at a time and blanch for 1 minute, until slightly softened. Remove and immediately plunge into an ice bath to stop the cooking process.
- Drain the cabbage leaves thoroughly and pat them dry with paper towels.
- Prepare the filling: In a large bowl, combine 1 lb ground beef, 1 medium onion (finely chopped), 1/4 cup chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon dried thyme, 2 cloves garlic (minced), and 1/4 teaspoon black pepper. Mix well. Divide the mixture into 8 equal portions.
- Assemble the rolls: Place a portion of the meat mixture onto the center of each cabbage leaf. Roll or fold the leaf around the filling, tucking in the sides to secure. Secure each roll with a wooden toothpick.
- Arrange the cabbage rolls seam-side down in the prepared baking dish.
- Pour 2 cups of your favorite tomato sauce (or homemade!) over the cabbage rolls.
- Bake, covered, for 50-60 minutes, or until the cabbage is tender and the filling is cooked through. If the sauce starts to dry out, add a little water to the dish.
- Remove from oven and let stand for 10 minutes before serving. Remove toothpicks before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
21g
Fat
23g
Carbs
3g
