Stuffed Chicken With Rice and Ground Beef

Diet Facts (per serving)
362	Calories
15g	Fat
33g	Carbs
26g	Protein

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Diet Facts
Servings: six
Amount per serving
Calories	362
% Daily Value*
Full Fat 15g	19%
Saturated Fat 5g	27%
Cholesterol 99mg	33%
Sodium 958mg	42%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	23%
Total Sugars 17g
Poly peptide 26g
Vitamin C 91mg	457%
Calcium 177mg	14%
Iron 4mg	21%
Potassium 1020mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. ii,000 calories a twenty-four hours is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should exist considered an estimate.)

These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food from Eastern Europe and are ofttimes reserved for special occasions or big family dinners.

Instead of boiling the cabbage, there'due south an easy shortcut to soften the leaves if you plan ahead. The night before yous plan to make the cabbage rolls, put the whole head of cabbage in the freezer. Take it out in the morn and requite information technology the residuum of the day or several hours to thaw. The leaves of the thawed cabbage will peel off hands and are flexible enough to stuff with no precooking required.

The meat isn't cooked ahead of time, so try to use very lean footing beefiness to avoid the excess fat. Serve blimp cabbage with mashed potatoes or boiled potatoes for a filling and special meal.

Click Play to Come across This Savory Blimp Cabbage Rolls Recipe Come Together

"These traditional stuffed cabbage rolls will conjure up babyhood memories of your grandmother's kitchen. The rolls are bathed in a savory-sweet lycopersicon esculentum sauce while they bake in the oven. The sauce is thickened at the terminate to the perfect consistency, then poured over the rolls to make this the ultimate comfort food." —Diana Andrews

For the Rolls:

• 1 head green cabbage, most 1 dozen large cabbage leaves

• i 1/2 teaspoons common salt, plus more for the water

• 1 pound ground beef, 85 pct or leaner

• three/4 loving cup cooked rice

• 1/two cup finely chopped onion

• 1 big egg

• 1 teaspoon freshly ground blackness pepper

• one/4 cup milk

For the Sauce:

• i (14 1/2-ounce) can diced tomatoes, undrained

• 1(8-ounce) tin tomato plant sauce

• three tablespoons sugar

• 2 tablespoons white vino vinegar

• 3/four cup h2o, divided

• 2 tablespoons cornstarch

1. Get together the ingredients. Position a rack in the heart of the oven and preheat to 350 F/180 C/Gas 4.

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2. Skin about 12 to 15 large leaves off of the cabbage head.

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3. Drop the cabbage leaves into a big pot of well-salted humid water; encompass and melt for 3 minutes. Drain well.

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4. For the filling, combine the ground beefiness, rice, onion, egg, milk, salt, and pepper in a medium bowl. Mix well and dissever into 12 portions.

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5. Place a portion of the beefiness mixture (about ii 1/4-ounces) onto the center of each cabbage leaf.

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6. Gyre the foliage around the filling, burrito-style, folding in the edges to seal it in.

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7. Fasten the rolls with toothpicks. Place the rolls in a single layer in a large blistering dish or an oven-safe Dutch oven.

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8. For the sauce, combine the diced tomatoes, tomato sauce, carbohydrate, vinegar, and 1/2 cup of water.

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9. Pour sauce over the cabbage rolls. Cover with a lid or aluminum foil (carefully avoiding the toothpicks) and bake in the preheated oven for about 1 hour until the cabbage is tender and the sauce is bubbling.

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10. Remove the rolls with a slotted spoon and discard the toothpicks.

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11. Carefully pour the juices from the baking pan into a medium saucepan and identify over medium estrus. Stir the cornstarch with one/four cup cold water until dissolved. Add to the sauce and bring to a boil. Reduce to a simmer and cook, whisking constantly until thickened.

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12. Serve the cabbage rolls topped with the sauce. Savour.

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Recipe Variations

• For a low-carb option, supersede the rice with steamed cauliflower rice.
• If y'all are looking for cabbage curlicue flavour but are short on time, effort an "unstuffed" version.

How to Store Cabbage Rolls

• Stuffed cabbage rolls will keep in the refrigerator for three to iv days. Identify them in an airtight plastic container or wrap tightly in aluminum foil.
• You can freeze cabbage rolls, simply information technology is best to get out them uncooked if doing and then. Unthaw them in the refrigerator overnight, prepare the sauce and cook them as directed.

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Source: https://www.thespruceeats.com/cabbage-rolls-with-ground-beef-and-rice-3052232

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