Stuffed cabbage rolls with meat and rice in sauce are a classic dish of Polish cuisine. How to make stuffed cabbage rolls with meat and rice? Discover a simple recipe for meat-stuffed cabbage rolls!
Stuffed cabbage rolls with meat and rice in tomato sauce are an easy and quick meal made with ground meat.
Stuffed cabbage rolls are a very popular dish in Polish cuisine. There are many versions of this meal, but in my opinion, the tastiest one is with rice and ground chicken meat served in a light tomato sauce. Stuffed cabbage rolls in this version are low in calories and really delicious. Stuffed cabbage rolls with meat and rice are very easy to prepare but a bit time-consuming. However, it’s worth making several portions at once, as they are perfect for reheating on another day or freezing.
Chicken meat is low in calories and rich in vitamins and minerals. In this meal, you can use either chicken or turkey meat, depending on your preference.
How to make stuffed cabbage rolls with rice and meat in tomato sauce? Discover a simple recipe for stuffed cabbage rolls with meat and rice in tomato sauce!
Preparation time: 1 h 10 min
Calories: 395
Protein: 26 g
Carbohydrates: 52 g
Fats: 10 g
Ingredients for stuffed cabbage rolls with meat and rice in tomato sauce (2-3 pieces):
- Ground chicken meat 1/4 package (100 g)
- Basmati rice 1/2 bag or 5 tablespoons (50 g)
- White cabbage 2-3 leaves (100 g)
- Onion 1 small piece (30 g)
- Tomato paste 2 tablespoons (30 g)
- Salt
- Pepper
- Water
Preparation of stuffed cabbage rolls with meat and rice in tomato sauce:
Step 1: Cook the rice (check the recipe). In the meantime, start preparing the other ingredients.
Step 2: Boil some water in a pot (adjust the amount of water so that the cabbage leaves are fully covered). After a while, put in the washed leaves. Cook for about 7-9 minutes, turning them over several times during cooking.
Step 3: Then remove the leaves from the boiling water. After cooling slightly, cut off the hard thickenings from each leaf (be careful not to make holes).
Step 4: Peel and finely chop the onion. Place the meat, slightly cooled rice, and onion in a bowl. Season with salt and pepper. Mix thoroughly and mash with a spoon until you get a firm mass.
Step 5: Place the prepared meat and rice filling on each leaf (divide the filling into as many parts as there are leaves).
Step 6: Wrap the leaves into cabbage rolls – fold one end of the leaf over the meat on one side, then fold the sides inwards and roll as tightly as possible to the end of the remaining part of the leaf.
Step 7: Place the wrapped cabbage rolls seam-side down in the bottom of a pot. Add the tomato paste and pour water up to 3/4 of the height of the rolls. Bring to a boil and reduce the heat. Cover with a lid and cook until the meat is properly cooked and the cabbage is tender, about 45-55 minutes. Do not stir during cooking (if needed, you can shake the pot gently). At the end, season to taste with salt and pepper.
Step 8: Serve on a plate.
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