Stuffed Cabbage Shells

Ingredients:

• 1 head of cabbage
• 1 pound ground beef
• 1 cup cooked white rice
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can tomato sauce
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Instructions:

1. Fill a large pot with water and bring it to a boil. Cut the core out of the cabbage and place it in the boiling water. Use tongs to remove the outer leaves as they begin to soften. Continue until you have removed 12-15 leaves. Set them aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and cook for an additional 30 seconds.
3. Add the ground beef to the skillet and cook until it is browned, about 10 minutes. Drain any excess fat.
4. Add the cooked rice, egg, salt, and pepper to the skillet and mix well.
5. Preheat the oven to 375°F.
6. Spread a thin layer of tomato sauce in the bottom of a baking dish.
7. Place a cabbage leaf on a cutting board and remove the thick center rib. Place a spoonful of the beef and rice mixture in the center of the leaf and roll it up, tucking in the sides like a burrito. Repeat with the remaining leaves and filling.
8. Place the stuffed cabbage shells in the baking dish, seam-side down. Pour the remaining tomato sauce over the top.
9. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the filling is hot.
10. Let the stuffed cabbage shells cool for a few minutes before serving.

Verdict:

This stuffed cabbage shells recipe is a delicious and satisfying meal that’s perfect for chilly nights. The beef and rice filling is hearty and flavorful, and the tender cabbage leaves make a perfect wrapper. Plus, it’s a great make-ahead dish – you can stuff the cabbage leaves ahead of time and then bake them when you’re ready to eat.

Serving Suggestions:

These stuffed cabbage shells are great served with a side of crusty bread, or a simple green salad. They also make a great lunch or dinner the next day – just reheat them in the microwave or oven until they’re hot and serve.