Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Total time: 120
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 28 oz crushed tomato; 1 tablespoon paprika; 1 ½ teaspoons chili powder; 1 teaspoon ground cumin; salt, to taste; black pepper, to taste; 1 lb ground beef; salt, to taste; black pepper, to taste; 1 teaspoon chili powder; 1 teaspoon ground cumin; 2 teaspoons dried oregano; ½ cup uncooked medium-grain white rice; 1 large green cabbage, core removed; sour cream, for serving; fresh cilantro, for garnish

Recipe by Kiano Moju from tasty.co

Dinner 2 Hr.

Ingredients

4 servings

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2 tablespoons olive oil
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2 cloves garlic, minced
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28 oz crushed tomato
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1 tablespoon paprika
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1 ½ teaspoons chili powder
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1 teaspoon ground cumin
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salt, to taste
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black pepper, to taste
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1 lb ground beef

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salt, to taste
•

black pepper, to taste
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1 teaspoon chili powder
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1 teaspoon ground cumin
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2 teaspoons dried oregano
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½ cup uncooked medium-grain white rice
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1 large green cabbage, core removed
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sour cream, for serving
•

fresh cilantro, for garnish

Instructions

In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
Preheat the oven to 350°F (180°C) for 45 minutes.
Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
Spoon the remaining tomato sauce over the cabbage rolls.
Cover the dish tightly with foil and bake for 45 minutes.
Enjoy!