The Sage is here to help.
Feel like you could be eating better? Not sure what to change or where to look? The Sage makes it easy for you to discover the wide, wonderful world of balanced, healthy, bangin' food.
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.