Stuffed Cabbage Rolls@thefeedfeed
Who doesn’t love a good cabbage roll? Submerged in a tangy, subtly sweet tomato sauce made with Tuttorosso Tomatoes, these beef and rice stuffed beauties are an easy dinner that’s sure to get two thumbs up, even from the pickiest of eaters. Browning the beef before adding it to the rolls makes for an ultra-crispy texture as well as maximum flavor. Blanching the cabbage makes it slightly pliable for easy rolling, yet doesn’t overcook the leaves. This recipe is sponsored by our friends at Tuttorosso Tomatoes.
- 1 (28 ounce) can Tuttorosso San Marzano Chopped Tomatoes in Puree with Sea Salt
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon lemon juice
- 1/ 2 teaspoon cayenne pepper
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil, divided
- 1 pound ground beef
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- 2 1/ 21 cups cooked white rice
- 2 large eggs, whisked
- 1 large head savoy cabbage, leaves removed, at least 12 large leaves
Preheat oven to 350°F. In a medium saucepan, bring tomatoes, broth, sugar, paprika, lemon juice and cayenne to a boil. Reduce heat to a simmer and cook for about 15 minutes. Taste and adjust seasoning. Let cool slightly, then use a high speed blender to process until smooth. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium high. Add beef and break up with a with the tines of a fork or a heat safe rubber spatula. Add paprika, oregano, salt, and pepper, and cook until beef is browned and slightly crispy, about 10 minutes. Remove beef with a slotted spoon and set aside in a large mixing bowl.
In the same pan, add remaining olive oil and cook onion and garlic over medium high until onions are translucent, about 6 minutes Remove from heat and let cool slightly before adding them to the bowl of reserved beef. Add rice and eggs and mix will to combine. Set aside to cool.
Meanwhile, bring a large pot of water to a rolling boil and set up an ice bath. Once the water reaches a boil, cook cabbage leaves until bright green, about 2-3 minutes. Transfer to an ice bath to cool for about 1 minute, then drain and pat dry. Working with one leaf at a time, use a sharp paring knife to trim and remove the thick, tough rib of the cabbage, leaving the leaf in tact.
To assemble, pour half of the tomato sauce into the bottom of a 13x9 baking dish. Add ¼ cup beef mixture to each cabbage leaf and roll up. Place each cabbage roll, seam side down, into the baking dish. Pour the remaining tomato sauce over. Bake until rolls are warmed and cabbage is fully cooked, about 25 minutes.