Kosher Stuffed Cabbage Rolls

Stuffed cabbage rolls are a classic comfort food in many cultures, and this kosher version is sure to become a favorite in your home. Filled with a savory mixture of ground beef, rice, and aromatic spices, these cabbage rolls are simmered in a flavorful tomato sauce until tender and delicious.

Kosher Stuffed Cabbage Rolls

Ingredients

  • 1 large head of cabbage
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 3-4 minutes, then carefully remove the cabbage and let it cool. Gently peel off the leaves, trying to keep them whole, and set aside.
  2. In a large bowl, combine the ground beef, cooked rice, onion, garlic, paprika, thyme, salt, and pepper. Mix until well combined.
  3. Place a spoonful of the beef mixture onto each cabbage leaf, then fold the sides in and roll up the leaf to encase the filling.
  4. In a large pot, combine the tomato sauce and diced tomatoes. Place the cabbage rolls seam side down in the pot. Cover and simmer over low heat for 1 hour, or until the cabbage is tender and the filling is cooked through.
  5. Serve the cabbage rolls hot, spooning some of the tomato sauce over the top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
15g

Supplies

Large pot Knife Bowl Large pot for cooking

Tools

Stove Spoon Cooking tongs

Serving suggestions

Serve the kosher stuffed cabbage rolls with a side of mashed potatoes and a crisp green salad for a complete meal.

Tips & tricks

For a vegetarian version, substitute the ground beef with a mixture of cooked lentils and mushrooms.

Cost

$15