Beef Stuffed Cabbage
- Total Time
We revised this classic dish by slashing the amount of oil and opting for lean beef. It'll provide true comfort, any night of the week.
uncooked savoy cabbage⅓ head(s), about 8 whole leaves
uncooked 93% lean ground beef½ pound(s)
uncooked white rice½ cup(s)
mineral water½ fl oz
seasoned breadcrumbs¼ cup(s)
uncooked carrot(s)1 medium, peeled and grated
uncooked onion(s)1 medium, finely chopped
garlic clove(s)1 clove(s), medium, minced
egg white(s)1 large
table salt½ tsp
black pepper¼ tsp
olive oil2 tsp
canned diced tomatoes29 oz, with basil, garlic and oregano
- Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
- Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
- Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).
- Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.