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Stuffed Cabbage Rolls with Tomato Paprika Sauce

This braised dish pairs green cabbage leaves with smoked paprika, ground beef and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Hard
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
48 g Carbohydrates
30 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 139g green cabbage leaves 35 kcal
  • 126g ground beef (85% lean) 315 kcal
  • 84g cooked white rice 109 kcal
  • 35g egg 50 kcal
  • 63g onion, finely chopped 25 kcal
  • 139g crushed tomatoes 44 kcal
  • 84g beef broth, low sodium 5 kcal
  • 7g neutral oil (canola) 62 kcal
  • 1g smoked paprika 3 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. green cabbage leaves
    Bring a pot of water to a boil. Blanch cabbage leaves 2-3 minutes until flexible; drain and pat dry.
  2. cooked white ricesalt
    Cook rice in a small pot with water and a pinch of salt until tender, about 12 minutes; set aside.
  3. cooked white riceeggonionsmoked paprikasaltblack pepper
    In a bowl, mix ground beef, cooked rice, egg, half the onion, salt, pepper, and smoked paprika.
  4. green cabbage leaves
    Place filling on each cabbage leaf, fold sides in, and roll tightly.
  5. onionneutral oil (canola)
    Heat oil in a skillet or small pot. Brown the rolls seam-side down 2-3 minutes, then add remaining onion and cook 2 minutes.
  6. crushed tomatoesbeef broth
    Stir in crushed tomatoes and broth. Cover and simmer 20 minutes, turning once, until cooked through and the sauce thickens.
  7. Serve the rolls with sauce spooned over.

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