Nontraditional Stuffed Cabbage Rolls
Aug 07, 2012 03:58PM ● Published by Anonymous
This is more of an Italian-inspired dish that tastes like lasagna, but is slightly healthier because it replaces noodles with bundles of cabbage. You can add additional vegetables into the filling, such as zucchini or spinach, to make it even healthier.
Stuffed Cabbage Rolls
1 head green cabbage
1 pound ground beef
1/2 cup Parmesan cheese, grated
1/2 medium onion, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
Salt and pepper
1 jar Arrabbiata sauce
Bring a large pot of water to boil. Remove the outer leaves from the cabbage, and place the whole head in the water. Boil it for 10 minutes, then remove it from the water and let it cool until you can handle it.
While it’s boiling, prepare the filling. Mix the ground beef, 1/4 cup of parmesan cheese, onion, herbs, and eggs thoroughly in a small bowl. Preheat the oven to 350 degrees. Spread 1/2 cup of the arrabbiata sauce in the bottom of an 8x8 pan.
When the cabbage is cool, remove the leaves one by one. Using a knife, shave down the thick stem at the bottom of the leave so the leaf rolls easily. Scoop up approximately ¼ cup of the beef filling and shape it into a small log. Place it in the center of the cabbage and roll up the leaf like a burrito. Place it into an 8x8 baking dish. Repeat until the filling is gone. Top the cabbage rolls with the remainder of the sauce, and sprinkle it with the remaining parmesan cheese. Bake in the preheated oven for 30 minutes.