These Cuban-style stuffed cabbage rolls are made with cabbage leaves filled with beef and rice and coated in a homemade tomato sauce and then baked to perfection.
Remove the cabbage core without harming the leaves.
Fill a cooking pot with about 2 cups of water. Place cabbage, cored side down, cover, and cook for 20 minutes to soften leaves.
In a separate mixing bowl mix ground beef, onions, rice, carrots, salt, black pepper, garlic, and adobo, and mix well.
Stuff your cabbage leaves with the filling mix
Place one layer of cabbage leaves on the bottom of the casserole dish.
Place cabbage rolls seam side down in the casserole dish. You can make more than one level of stuffed cabbage rolls.
In a cooking pot place the beef stock, sugar, bay leaves, and tomato paste. Heat over medium-high, then pour the mix over the stuffed cabbage.
Cover the dish with the remaining cabbage leaves.
If you are using a casserole dish bake at 350 degrees for an hour.
After cooking, remove the top layer of cabbage leaves and set them aside. Remove the cabbage rolls and serve warm covered with cooking broth.
Nutrition
Calories: 117kcal
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