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Pioneer Woman Cabbage Rolls

Pioneer Woman Cabbage Rolls

Erin Table for Seven
These Pioneer Woman Cabbage Rolls are delicious! They’re filled with lean ground beef, onion, garlic, dill, and just a hint of nutmeg. Slow-cooked in marinara sauce, these cabbage rolls are melt-in-your-mouth delicious!
4 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American, Polish
Servings 4
Calories 467 kcal

Ingredients
  

  • 1 head cabbage
  • 1 pound ground beef lean beef is best
  • 3 cloves garlic minced
  • ¼ cup onion minced
  • 1 (24 ounce) favorite jarred marinara sauce or homemade marinara sauce
  • 2 teaspoons dried Italian seasoning
  • 1 large egg whisked
  • 1 teaspoon salt
  • ½ teaspoon dill
  • ½ teaspoon nutmeg
  • 1 cup cooked brown rice

Instructions
 

  • Preheat the oven to 350°F.
  • Bring a large pot of water to a rolling boil then season with salt.
  • Take a pairing knife and cut around the core of the cabbage. Pull out six leaves of cabbage, being careful not to break them.
  • It’s okay if they tear a little bit. Submerge the whole head of cabbage in boiling water for a few minutes to loosen the leaves before pulling them off. Boil the cabbage leaves until they are very soft and pliable, three at a time.
  • To a medium bowl, add the ground beef, onion, garlic, 1/2 cup marinara, Italian seasoning, egg, salt, dill, nutmeg, and brown rice.
  • Simply mix the ingredients with your hands or a fork until they are combined.
  • Spread half of the sauce in the bottom of a 9×12 baking dish. Cut out the hard veins from the cabbage with a paring knife.
  • Spread about 1/2 cup of the filling in the center of each cabbage leaf.
  • Fold in the edges and roll up jelly-roll style.
  • Transfer to the prepared pan seam-side down. Spread the remaining sauce over the top.
  • Cover with foil.
  • Bake your Pioneer Woman Cabbage Rolls for about an hour or until cabbage is super soft and meat is cooked through.

Notes

  • Soften it – Boiling an entire head of cabbage ensures that you get the most leaves that are intact and undamaged.
  • Get the right size – Pick a medium-sized to large head of cabbage. This makes stuffing them much easier.
  • Cut it out – By removing the rib from the base of each leaf, cabbage becomes more pliable and easier to roll.
  • Use the right tools – Mix the filling ingredients together with a potato masher first to ensure that all of the meat is thoroughly incorporated.
  • Check for doneness – Make sure the ground beef is fully cooked by using a meat thermometer.

Nutrition

Calories: 467kcalCarbohydrates: 36gProtein: 27gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 121mgSodium: 1521mgPotassium: 1288mgFiber: 10gSugar: 14gVitamin A: 1037IUVitamin C: 96mgCalcium: 169mgIron: 6mg
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