Name: Beef and rice cabbage rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz green cabbage, 4 large outer leaves removed; 6 oz 93% lean ground beef; 1 1/2 tbsp white rice; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 1/3 cup canned tomato sauce; 1/3 cup beef broth; 3/4 tsp red wine vinegar; 1/4 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil

Instructions

Prep 25 min · Cook 35 min

Bring a large pot of salted water to a boil. Submerge the whole cabbage leaves and cook until pliable, about 3 minutes. Drain and pat dry. Shave down the thick center ribs with a knife so the leaves lie flat.
In a bowl, combine the ground beef, uncooked rice, half the diced onion, half the minced garlic, dried parsley, half the salt, and half the black pepper. Mix thoroughly until combined.
Divide the beef mixture into 4 equal portions. Place one portion at the stem end of each cabbage leaf. Fold in the sides and roll up tightly like a burrito.
Heat the olive oil in a 12-inch skillet over medium heat. Sauté the remaining onion and garlic until soft, about 3 minutes. Stir in the tomato sauce, beef broth, red wine vinegar, and the rest of the salt and pepper. Place the cabbage rolls seam-side down in the sauce. Cover and simmer over low heat until the rice is tender and the beef is cooked through, about 35 minutes. Done when beef is firm and rice is tender, 160°F.

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Ingredients

Instructions

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