Stuffed cabbage with ground beef Calories

Stuffed cabbage with ground beef is one kind of cabbage roll. The broader name “cabbage rolls” also covers fillings without meat, so recipes differ in their use of rice, herbs, tomato and cooking liquid.

To keep stuffed cabbage with ground beef intact, place each roll seam-side down in a snug layer and avoid overfilling it. A plate set on top helps hold the rolls in place while they simmer.

Yes, briefly blanching cabbage leaves makes them flexible enough to roll for stuffed cabbage with ground beef. Take them out once pliable rather than soft, and trim or flatten the thick central rib so the leaf folds without splitting.

Yes, savoy cabbage works for stuffed cabbage with ground beef, and its leaves are often easier to bend than those of a tightly packed white cabbage. Blanch the leaves briefly and check them as they soften, since thin leaves cook quickly.

A simple tomato sauce suits stuffed cabbage with ground beef particularly well. Add enough broth or water to the sauce to keep the rolls moist as they cook, and serve extra sauce from the pot over the finished rolls.

Yes, stuffed cabbage with ground beef can be baked in a covered dish with tomato sauce and enough liquid to prevent drying. Keep the dish covered for most of the cooking, then uncover it briefly if you want the top to brown.

Serve stuffed cabbage with ground beef with plain yogurt, crusty bread or a crisp salad. Since the rolls already include a filling, a fresh, tangy side works well without making the meal feel too heavy.

Yes, stuffed cabbage with ground beef freezes well once cooked and cooled. Pack it with some of its sauce in an airtight container, thaw it in the refrigerator, and reheat until the filling is hot throughout.

Stuffed cabbage with ground beef keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after the meal, and reheat only the portion you plan to eat until it is piping hot.