Preheat oven to 350°F (175°C).
Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Drain and set aside.
In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well combined.
Place a portion of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly.
In a skillet, heat olive oil over medium heat. Place rolls seam-side down and brown lightly.
Arrange cabbage rolls in a baking dish. Pour tomato sauce and beef broth over the rolls.
Cover with foil and bake for 45-50 minutes until fully cooked. Serve hot with extra sauce on top.
Notes
Substitute ground turkey or pork for ground beef for a different flavor.
These cabbage rolls can be prepared a day in advance and baked when ready to serve.
Leftovers keep well in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
Serving Size: 3 cabbage rollsCalories: 180Sugar: 3gSodium: 480mgFat: 10gSaturated Fat: 4gUnsaturated Fat: 5gTrans Fat: 0gCarbohydrates: 10gFiber: 3gProtein: 15gCholesterol: 70mg
