Rice & Beef Stuffed Cabbage Rolls
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.
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Ingredients
For the Cabbage Rolls
- 1 cabbage
- 1 ⅕ lbs ground beef
- ½ cup rice
- 2 carrots grated
- 2 med onions chopped finely
- 1 tbsp garlic
- 1 tbsp adobo
- 1 tbsp salt
- 1 tbsp black pepper
For the Sauce
- 1 can tomatos diced
- 2 tbsp tomato paste
- 3 cups beef stock
- 2 bay leaves
- 1 tsp sugar
Instructions
- 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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