Cabbage Rolls With Ground Beef

“A recipe for rich and delicious stuffed cabbage rolls made easy, and can be either vegetarian or with meat.”
Tali Edri
Original Recipe Author
Are you searching for a meal that’s both nutritious and delicious? Well, it’s time to stop the search because you’ve stumbled upon the right page!
Today we’ll help you create the best cabbage roll with ground beef recipe you’ve ever had! The cabbage has vitamin C, magnesium, and even some protein.
Also, while ground beef delivers a fantastic aroma and taste, it provides zinc, vitamin b12, and potassium.
Put simply, this is a recipe you wouldn’t want to sleep on, so let’s see how you can do it together!

Why this Cabbage Rolls With Ground Beef Recipe is A MUST-try:

Cabbage Rolls With Ground Beef
Equipment
Ingredients
- 1 big Baladi cabbage / 2 regular cabbages
Filling:
- 1 lbs. ground beef (½ kg)
- 4 yellow onions (finely chopped)
- 4 tomatoes (diced small)
- 3 cups round rice
- ½ package celery (chopped)
- 7 oz. tomato paste (200 g)
- A pinch of salt
- Some black pepper
- Baharat spice
Sauce:
- 7 oz. tomato paste (200 g)
- 1 cup hot water
- A pinch of salt
- Some sugar
- Some citric acid
- Some Hawaij spice
- 3 cups room-temperature water
Instructions
- Cut your cabbage into four equal parts using a sharp knife and remove the stem.
- Place each piece in an oven bag separately and microwave for seven minutes.
- Remove the pieces from the oven bags and place them in a strainer to drain the excess water.
Filling:
- Place the ground beef in a large bowl. (Note: I made it without meat)
- In a separate pan, cook the finely chopped onions in a generous amount of oil
- As the onions turn gold, throw in the diced tomatoes and continue frying for another 10 minutes.
- Cook until the tomatoes change their color and are fried as well.
- Let the mixture cool for about 10 minutes
- Pour everything—with the oil, too—into the bowl on top of the meat.
- If you’re a vegetarian, simply pour your mixture into an empty bowl.
- Then, pour three cups of rinsed and strained round rice, half a package of chopped celery, 7 oz. tomato paste, salt, black pepper, and Baharat spice, and mix everything together until well combined.
- Once the filling is ready, take the cabbage leaves, stuff, and roll with the filling. You don’t have to fold the sides; the filling doesn’t spill out while cooking. Also, don’t just stick to the larger leaves; the smaller ones are generally more scrumptious and look much nicer.
- Finally, cover your cooking pot’s bottom with the leftover leaves you couldn’t use and place the stuffed cabbage rolls on top of them.
- Use 3–4 empty leaves on top to act like a cover.
Sauce:
- Melt 7 oz. tomato paste in a cup of hot water in a small bowl.
- After it melts, add salt, sugar, some citric acid, and some Hawaij spice.
- Mix everything, then add three cups of room-temperature water.
- Pour the sauce over the cabbage until it covers the rolls.
- Turn up the heat and bring the pot to a boil, then cover it tightly with aluminum foil.
- Use a fork to create little holes in the foil to release the steam.
- After that, place the pot in the oven for about 75 minutes at 350°F (180°C).
your time to shine:
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Oh, and we almost forgot!
This Cabbage Rolls With Ground Beef Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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