Rice and Beef Stuffed Cabbage

Ingredients

• Cabbage3 leaf (75 g)
• Onion1/4 count (38 g)
• Red Bell Pepper1/4 count (30 g)
• Rice1/2 cup (100 g)
• Ground Beef120 g
• Oil1/2 tablespoon (5 ml)
• Parsley1/2 tablespoon (2 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   Place a pot over high heat. While heating, chop the onion, garlic and tomato.

2. 2

   Step 2

   Once heated, pour half of the oil, add the onion with a pinch of salt and stir-fry for 5 minutes.

3. 3

   Step 3

   Next, add the garlic and tomato, and cook for 5-10 more minutes.

4. 4

   Step 4

   Cook the cabbage leaf in about to boil water for about 30 seconds to 1 minute. Remove, drain well and set aside.

5. 5

   Step 5

   Place a pot over high heat. Meanwhile, chop the bell pepper.

6. 6

   Step 6

   Once heated, pour in the remaining oil, add the bell pepper with a pinch of salt and stir-fry for 5 minutes.

7. 7

   Step 7

   Next, add the ground beef and season to taste with salt and pepper. Cook for 10 minutes over medium heat.

8. 8

   Step 8

   Add the rice and cook for 3 more minutes. Remove from heat.

9. 9

   Step 9

   Add the chopped parsley, add salt and fill the cabbage leaf with the mixture. Seal with a toothpick.

10. 10

    Step 10

    Place the rolls in the tomato pan, cover and cook for 10-15 minutes over low heat.

11. 11

    Step 11

    Remove from heat and serve. Garnish with some parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice and Beef Stuffed Cabbage can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.