Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory meat and rice filling, simmered in a rich tomato sauce and garnished with fresh dill, crispy breadcrumbs, and jewel-like pomegranate seeds for a burst of color and tang.
- Total time
- 75 min
- Servings
- 4
- Calories
- 450
- Protein
- 28g
Ingredients
- 8 large cabbage leaves
- 1 lb ground beef
- 1 cup cooked rice
- 1 medium onion
- 2 cloves garlic
- 2 cups tomato sauce
- ¼ cup dill
- ½ cup breadcrumbs
- ¼ cup pomegranate seeds
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Blanch cabbage leaves in boiling water until pliable, about 3 minutes.
- 2
Mix beef, rice, chopped onion, garlic, salt, and pepper in a bowl.
- 3
Place a scoop of filling on each leaf and roll tightly, tucking in sides.
- 4
Spread half the tomato sauce in a baking dish and arrange rolls seam-side down.
- 5
Pour remaining sauce over rolls, cover, and bake at 375°F for 45 minutes.
- 6
Sprinkle with dill, breadcrumbs, and pomegranate seeds before serving.
Tools you’ll need
- large pot
- baking dish
- mixing bowl
- knife
- cutting board
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