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Healthy Cabbage Rolls

Healthy Cabbage Rolls are a delicious and nutritious twist on a traditional comfort food, featuring spiced ground meat and rice wrapped in tender cabbage leaves.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 330
Ingredients Method Notes

Ingredients
  

Cabbage and Filling Ingredients
  • 1 large head cabbage (green or savoy preferred)
  • 1 lb ground beef or chicken (Halal-certified)
  • 1 cup cooked rice (white or brown)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 can (15 oz) tomato sauce
  • to taste Fresh herbs (parsley, dill) for garnish

Method
 

Preparation
  1. Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them in boiling water for 2-3 minutes until they soften. Transfer them to an ice bath to maintain their color.
  2. In a mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, salt, pepper, and paprika. Mix thoroughly to ensure all spices are evenly distributed.
Assembly
  1. Lay a cabbage leaf flat on your prep surface. Spoon 2-3 tablespoons of the filling onto the bottom of the leaf. Fold the sides over the filling and roll tightly from the bottom up. Repeat until all leaves and filling are used.
Cooking
  1. Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce at the bottom of a baking dish. Place the rolls seam-side down in the dish. Pour the remaining tomato sauce over the top.
  2. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes for a nice, bubbly finish.
Serving
  1. Allow the rolls to rest for a few minutes after baking. Garnish with fresh herbs before serving for a pop of flavor.

Notes

Substitutions: Feel free to swap out rice for quinoa or use lentils for a vegetarian alternative. Ensure any substitutes are halal-compliant. Timing: Ensure the cabbage leaves are fully blanched before filling; this helps in rolling them without tearing. Common mistakes: Avoid over-stuffing the cabbage rolls – they need room to expand while cooking. Make sure to cover the baking dish to keep the rolls moist during cooking. Storing: Refrigerate leftovers in an airtight container for up to 4 days or freeze before baking for up to 3 months. Thaw in the fridge overnight and bake until heated through.