Aleluja Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup (100g) uncooked rice 1/2 cup (100g) uncooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
3. 3.
   In a mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, fresh dill, fresh parsley, salt, black pepper, and paprika. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Gently separate the cabbage leaves, being careful not to tear them. Place a spoonful of the meat mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
5. 5.
   In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Add the stuffed cabbage rolls, seam side down, and cook for 2-3 minutes until lightly browned.
6. 6.
   In a separate bowl, mix together the crushed tomatoes, tomato paste, and beef broth. Pour the tomato mixture over the cabbage rolls, ensuring they are fully submerged.
7. 7.
   Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the Aleluja Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. Garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and compact. Removing the core before boiling will make it easier to separate the leaves without tearing them.
• Ground beef — Opt for lean ground beef to reduce the fat content in the dish. You can also substitute ground pork or a mixture of beef and pork for a different flavor profile.
• Rice — Rinse the uncooked rice before adding it to the filling mixture to remove excess starch and prevent clumping.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have dill or parsley, you can substitute with other herbs like cilantro or basil.
• Crushed tomatoes — Look for high-quality crushed tomatoes without added sugar or preservatives for a more authentic taste.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole cabbage head overnight and then thaw it before boiling.
• If you prefer a tangier sauce, add a splash of vinegar or lemon juice to the tomato mixture.
• Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for longer storage. Reheat them gently in the oven or microwave before serving.
• For a vegetarian version, replace the ground beef with a mixture of cooked rice, mushrooms, and vegetables.
• Experiment with different herbs and spices in the filling mixture to customize the flavors to your liking.

Serving advice

Serve the Aleluja Stuffed Cabbage Rolls as a main course accompanied by a dollop of sour cream and a side of crusty bread. The rolls can also be enjoyed on their own with a fresh salad for a lighter meal.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, spooning some of the tomato sauce over them. Garnish with a sprig of fresh dill or parsley for an elegant touch. Serve with a colorful side dish to enhance the visual appeal.