Ingredients
Scale
- 1 large head of cabbage (or pre-packaged cabbage leaves)
- 1 lb ground beef, turkey, or plant-based protein
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 cup tomato sauce or marinara
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: shredded cheese, chopped herbs for garnish
Instructions
- Start by boiling a large pot of water. Carefully remove the core of the cabbage and blanch the leaves in boiling water for 2-3 minutes until tender. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ground meat, cooked rice, onion, garlic, grated carrot, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling in the center of the leaf. Fold in the sides and roll tightly to form a wrap. Repeat with remaining leaves and filling.
- Place the wraps seam-side down in a skillet or baking dish. Cover with tomato sauce and cook on low heat for about 15-20 minutes or bake at 375°F (190°C) for 25-30 minutes until heated through and flavors meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 1-2 minutes or warm in a skillet.
- Freezer-friendly: wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Healthy American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg