Classic Stuffed Cabbage (Edit recipe)

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Recreating childhood favorites is always a special experience, and these stuffed cabbage rolls bring back delicious memories! Inspired by my mother’s recipe from a family friend, these rolls are filled with a savory mixture of ground beef, and Parmesan cheese, just like I remember. I took a shortcut by layering bacon on top instead of mixing it into the filling—adding rich flavor with less prep. You can make them traditionally with cooked rice or keep it low-carb by using cauliflower rice. Baked to perfection in a flavorful sauce, this dish is comforting, nostalgic, and oh-so-satisfying!

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Original recipe

PREP TIME

20 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

18

Serves: 8

Ingredients

1 lb 85% Lean Ground Beef - US Wellness Meats
0.5 lb Ground Pork
1 whole Egg
0.5 cup Parmesan Cheese
0.25 cup Onion, chopped
2 Garlic, minced
0.25 cup Parsley, Flat Leaf, chopped
0.5 tsp Oregano, Dried
0.5 tsp Thyme, Dried
1 tsp Salt
0.5 tsp Black Pepper
0.5 cup Long-Grain Rice, cooked
12 pieces Green Cabbage, large leaves, blanched and slightly wilted
30 oz Tomato Sauce
1 cup Beef Bone Broth
1 Tbsp Lemon Juice
1 Tbsp Brown Swerve (sugar substitute)
4 pieces Bacon

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, mix the ground beef, pork, egg, Parmesan cheese, onion, garlic, parsley, oregano, thyme, salt, pepper, and cooked rice until well combined.
Bring about 4 quarts of water to a boil. Meanwhile, remove the core from a head of cabbage. Submerge the cabbage in the boiling water, cover, and blanch until the outer leaves soften and become pliable.
Carefully peel off one leaf at a time. Trim the thick stem from the base of each leaf if needed.
Place two heaping spoonfuls of the beef mixture at the base of a cabbage leaf. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Preheat the oven to 325°F.
In a bowl mix together the tomato sauce, beef bone broth, sweetener, and lemon juice. Mix well
Arrange the stuffed cabbage rolls snugly in a 9”x13” baking dish. Pour tomato sauce mixture over the cabbage rolls to fully cover them. Lay the bacon strips on top.
Cover the dish with foil and bake for 2 ½ hours.
Once cooked, remove the bacon strips, chop them into small pieces, and stir them back into the sauce before serving. Enjoy!

Notes

For a lowcarb option, replace rice with cauliflower rice

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	319
Fat:	17 g
Carbohydrates:	15 g
Protein:	24 g
Cholesterol:	74 g
Sodium:	923 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.