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Ingredients
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2 tablespoons unsalted butter
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1 large yellow onion, finely chopped
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1 pound 80% lean ground beef
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1 cup cooked rice
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½ cup heavy whipping cream
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1 large egg
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1 tablespoon finely chopped fresh Italian parsley
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2 teaspoons potato starch
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2 teaspoons salt
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1 teaspoon coarsely ground black pepper
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1 teaspoon whole caraway seeds
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¼ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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2 large heads cabbage, cored
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
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Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
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Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
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Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
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Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
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Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
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Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Cook's Notes:
You can use ground lamb instead of ground beef, and cornstarch instead of potato starch.
Cooking time will vary based on thickness of cabbage rolls.
Nutrition Facts (per serving)
316 | Calories |
17g | Fat |
27g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 316 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 9g | 44% |
Cholesterol 84mg | 28% |
Sodium 678mg | 29% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 8g | 30% |
Total Sugars 11g | |
Protein 16g | 32% |
Vitamin C 116mg | 129% |
Calcium 153mg | 12% |
Iron 3mg | 16% |
Potassium 691mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.