A Head Of Cabbage And A Pound Of Ground Beef Star In This Easy Dinner

For an easy dinner, you can soften the leaves from a head of cabbage to wrap around a filling made with ground beef and flavorings. Bursts of flavors are encased in the leafy greens like a plump dumpling and cooked with tomato sauce, creating a pleasant tug-of-war between tangy and savory. Some people refer to this as pigs in a blanket. But first things first: You need to turn the cabbages into easy dumpling wrappers by making them softer and separating them from the head, which requires freezing or simply blanching or boiling in the microwave. You can use white cabbages for a classic take or red and green for their aesthetic and textural appeal. Napa cabbages are also an option if the leaves are big enough to wrap. The cabbages' outer leaves should be the first to go, giving the head a quick rinse afterward. Remove the excess moisture before putting them in the freezer and defrost them before using the leaves. 

If you're adding rice to the beef filling, choose long grain if you want a fluffy mouthful or fried rice if you want punchier flavors. Other bite-worthy swaps are quinoa, riced broccoli, or barley. Naturally, pay attention to the seasoning to really make the dish shine. Salt and pepper are a given, while marjoram adds a harmonious sweetness and earthiness. Oregano can add its signature boldness, while also introducing a pleasant aromatic aspect. You can even try using taco seasoning for unexpected flavors. Of course, aromatics and other flavor boosters — like garlic, bay leaves, and parsley — amplify the boldness of the meat, making sure it doesn't drown in the tomato sauce's distinct brightness. There are many ways to get creative here, so you'll almost never run out of room for play.

As for the fun part (aka stuffing the cabbage), the easiest way requires spreading out the cabbage in a small bowl, making sure you choose a leaf just large enough to cover the bowl almost completely and that there are no holes in the center, where you'll generously place the stuffing. The beef filling is packed with flavor-boosting ingredients, such as onions and tomato paste, as well as other popular seasonings, like paprika, garlic powder, salt, and pepper. You can enlist the help of store-bought tomato sauce to minimize prep time, ensuring you choose one that's creamy and bright. 

If you don't have tomato sauce, you can also work with tomato paste, adding water and olive oil to achieve the desired consistency. Alternatively, you can use pesto for a more herbal flavor. Baking your cabbage rolls for an hour is a hands-free method, but for a faster option, put them in a skillet, making sure to cover the dish as the rolls bathe in the richness of the tomato sauce for 30 to 40 minutes. A slow cooker also works, though you'd need at least six hours on low or three hours on high before it's done cooking, but the result can be an extra-tender filling. If you make a huge batch with plenty of leftovers, make sure to reheat the cabbage rolls properly by warming them up in an oven. While it might take some time, your filling will stay succulent, so you'll find it to be worth it. 

@alenakhmil

Cabbage Meat Cups🥬 Ingredients For the base: • 1 small cabbage (6 large leaves) Filling: • Ground beef — 500 g • Rice — 100 g • Onion — 1 medium • Tomato paste — 2 tbsp • Paprika — 1 tsp • Garlic powder — 1/2 tsp • Salt, black pepper • Chili flakes (optional) Sauce: • Tomato paste — 2 tbsp • Water — 250 ml • Paprika — 1 tsp • Olive oil — 1 tbsp • Salt, pepper How to make: 1. Cook rice for 7–8 minutes until half cooked and drain well. 2. Carefully separate cabbage leaves and boil for 3–4 minutes until soft. 3. Finely chop onion and sauté until translucent. 4. Mix ground beef, rice, sautéed onion, tomato paste, paprika, garlic powder, salt and pepper. 5. Place a cabbage leaf inside a small bowl letting the edges hang over. 6. Add 2 tbsp of filling in the center. 7. Fold the edges inward and flip over to create a cabbage cup. 8. Place all cabbage cups into a baking dish. 9. Mix tomato paste, water, paprika, olive oil, salt and pepper. Pour over the top. 10. Cover with parchment paper and bake at 200°C for 30 minutes. 11. Remove parchment and bake another 10 minutes until golden. Cabbage Meat Cups 🥬 Ingredientes Base: • 1 col pequeña (6 hojas grandes) Relleno: • Carne picada de ternera — 500 g • Arroz — 100 g • Cebolla — 1 mediana • Pasta de tomate — 2 cucharadas • Pimentón — 1 cucharadita • Ajo seco — 1/2 cucharadita • Sal, pimienta negra • Chili en hojuelas (opcional) Salsa: • Pasta de tomate — 2 cucharadas • Agua — 250 ml • Pimentón — 1 cucharadita • Aceite de oliva — 1 cucharada • Sal, pimienta Preparación: 1. Cocinar el arroz durante 7–8 minutos y escurrir. 2. Separar las hojas de col y hervir durante 3–4 minutos hasta que estén suaves. 3. Picar la cebolla y cocinar hasta que quede transparente. 4. Mezclar carne picada, arroz, cebolla, pasta de tomate, pimentón, ajo seco, sal y pimienta. 5. Colocar una hoja de col dentro de un bowl pequeño dejando los bordes hacia afuera. 6. Agregar 2 cucharadas de relleno en el centro. 7. Doblar los bordes hacia dentro y girar para formar una taza. 8. Colocar en una fuente o sartén. 9. Mezclar salsa con pasta de tomate, agua, pimentón, aceite, sal y pimienta. Verter por encima. 10. Cubrir con papel vegetal y hornear a 200°C durante 30 minutos. 11. Retirar el papel y hornear 10 minutos más. #comfortfood #easyrecipes #cabbagerecipe #dinnerideas #homecooking

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