Italian Inspired Cabbage Rolls
27g (46%) Protein
13g (22%) Fat
19g (32%) Carbs
- 16 oz Ground Beef (the leaner the better)
- 2 ½ cups Broccoli Florets
- ¼ tsp Minced Garlic
- ½ medium Purple Onion (diced)
- 12 oz Pasta Sauce (of your choice)
- Olive Oil
- 8 large Cabbage Leaves
- Salt and Pepper (to taste)
- Parmesan Cheese (optional)
Hallo again, little kitchen dwellers. I chose today’s recipe because… well, honestly, I’d already written most of it out for a friend and so it was the quickest and Mondays are my busiest days, so here we are. These cabbage rolls are easy and pretty quick to make. Also, quite good. And, you know, healthy. But let’s cut the chatting and get right to it. Are you ready?
- Grab a skillet and set in on a burner, then turn that burner to about medium to medium-high. When the skillet gets all nice and toasty, throw your ground beef on it. While the beef is cooking, go ahead and blanch the broccoli florets. After the great blanching, chop the florets up. You want pretty small chunks, so maybe dice instead of chop. Once the meat is about 95 percent done, drain it, throw it back into the skillet, and add the broccoli.
- If your purple onion isn’t already diced, then make that shit happen. Grab a new skillet and heat about ½ tsp of olive oil over medium-high heat. Add garlic. Sweat the garlic for about 30 seconds. Add your onions (which at this point should definitely be diced). Sauté onions for about three minutes, then add them to your beef and broccoli mix.
- Pour pasta sauce into the mix until heated throughout. Add salt and pepper to taste.
(Side note: If you want to fancy it up a bit because the sauce you chose just isn’t giving you the flavor profile you want, then feel free to add your preferred herbs/spices.)
- Cool, so, set your meat mix aside and grab a large pot so you can start boiling some water. You should have eight large cabbage leaves that have been thoroughly rinsed so you don’t die of dirt and pesticides and such. Boil each leaf for about 3 minutes (or until leaf is soft). Depending on the size of your pot, you can boil several leaves at once. This is your show, do it how you want. As long as it’s right. I mean, I’m going to assume you know enough to make educated decisions. Are your leaves done yet? Jesus, finally!
- Add about ½ cup of the meat mixture to each cabbage leaf. You want them full, but not exploding. As you roll the cabbage leaf, remember to tuck in the ends. If you don’t know how to roll a cabbage leaf, check out this 20 second video.
- Since technically these are already fully cooked and ready to eat, the finishing cook is really for texture. Mine, pictured above, were finished off in my air fryer, which gave a crispy texture to the rolls. You can also finish them for about five minutes on medium-high in a skillet with a little olive oil (suggested). Or, you could finish them in the oven on 325˚ for about seven minutes. Totally your call here.
- Top cabbage rolls with parmesan cheese (optional).