Beef & Lamb Stuffed Cabbage Rolls (Large Batch)

Name: Beef & Lamb Stuffed Cabbage Rolls (Large Batch)
Cuisine: Israel
Ingredients: 600 g Ground beef; 400 g Ground lamb; 20–24 large Cabbage leaves; 1.5 cups Rice (uncooked); 2 large (finely chopped) Onion; 6 cloves (minced) Garlic; 1/2 cup (chopped) Fresh parsley; 4 tbsp Tomato paste; 2 tsp Cumin (ground); 1 tsp Paprika (sweet); to taste Salt & black pepper; 1 liter Tomato sauce; 4 tbsp Olive oil

A recipe from Israel.

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Beef & Lamb Stuffed Cabbage Rolls (Large Batch)

Nutrition (per serving)

620Calories

38 gProtein

48 gCarbs

34 gFat

10 gSugar

1400 mgSalt

Ingredients

600 g Ground beef
400 g Ground lamb
20–24 large Cabbage leaves
1.5 cups Rice (uncooked)
2 large (finely chopped) Onion
6 cloves (minced) Garlic
1/2 cup (chopped) Fresh parsley
4 tbsp Tomato paste
2 tsp Cumin (ground)
1 tsp Paprika (sweet)
to taste Salt & black pepper
1 liter Tomato sauce
4 tbsp Olive oil

Method

Blanch cabbage leaves in boiling water 2–3 min → drain & cool.
Sauté onion & garlic in olive oil 5 min → cool slightly.
Mix beef, lamb, rice, sautéed onion/garlic, parsley, tomato paste, cumin, paprika, salt & pepper.
Place 2–3 tbsp filling in center of each leaf → roll tightly, tucking sides.
Layer rolls in large pot → pour tomato sauce over → add water to cover.
Simmer covered 1.5–2 hours until rice is tender.
Serve hot with bread or yogurt.