Made with AI
Stuffed Cabbage Rolls with Beef and Potato
60 min 334 kcal per serving Medium
Ingredients
4 Servings
- cabbage leaves8 large leaves
- ground beef (85 percent lean)300 g
- potatoes300 g
- onion1 small (about 70g)
- egg1 large
- tomato sauce1 cup (240ml)
- olive oil1 tablespoon (15ml)
- salt1 teaspoon (6g)
- black pepper0,5 teaspoon (1g)
Instructions
- 1
Bring a large pot of water to a boil. Carefully remove 8 large cabbage leaves and blanch them in the boiling water for 2-3 minutes until softened. Drain and set aside to cool.
- 2
Peel and grate the potatoes. Finely chop the onion.
- 3
In a large bowl, combine the ground beef, grated potatoes, chopped onion, egg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 4
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the beef and potato mixture in the center of the leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining leaves and filling.
- 5
Heat the olive oil in a large skillet or Dutch oven over medium heat. Place the stuffed cabbage rolls seam-side down in the pan and cook for 2-3 minutes until lightly browned.
- 6
Pour the tomato sauce evenly over the cabbage rolls. Cover the pan and simmer on low heat for 40-45 minutes, until the rolls are cooked through and the flavors have melded.
- 7
Serve the stuffed cabbage rolls hot, spooning extra sauce over the top.
