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Preparation Time: approximately 15-20 minutes
Cooking Time: approximately 30-40 minutes
Serving Size: 2 cabbage rolls, Serves approximately 4-6
1 Slice on The Slice Plan
1 head cabbage, green
1 lb ground beef, 90% lean
2 TB Worcestershire sauce
1 tsp kosher salt
2 tsp black pepper
1 TB tomato paste
½ cup parsley, chopped
1 TB olive oil
½ onion, yellow, chopped
3 cloves garlic, minced
2 cups brown Minute rice (or brown rice, prepared per package instructions)
Sour Tomato Sauce
1 TB olive oil
2 TB garlic, chopped
3-15.5 oz cans diced tomatoes, no salt added
¾ cup apple cider vinegar
1 TB sugar, granulated
2 tsp kosher salt
1 tsp black pepper
Prepare sauce: Over medium heat, sauté garlic in olive oil. Add remaining ingredients; reduce heat to medium-low heat/simmer, stirring frequently.
Meanwhile, prepare cabbage rolls: Bring a large pot of water to a boil. Using a knife, remove the core from the bottom of the head of cabbage. Remove the leaves and submerge in boiling water to soften, about 30 seconds. Remove and pat-dry.
Sauté onions and garlic in olive oil until translucent. Remove and combine with beef, Worcestershire, salt, pepper, egg, tomato paste, parsley, and rice. Fill each leaf with ½ cup filling. Roll the base of the leaf over the filling, followed by the sides; roll to close the filling inside the cabbage leaf.
Drop each roll into simmering tomato sauce; cover and cook for 30-40 minutes or until internal temperature of rolls reaches 155 degrees.
Turn-Out & Storage
Remove rolls and serve alongside sauce. May also be served with rice on side (shown).
Sauce and cabbage rolls can be stored for up to 3 days under refrigeration.