Mexican-Style Cabbage Rolls
Ingredients
For the cabbage rolls:
1 large green cabbage
1 lb (450 g) ground beef
1/2 cup uncooked white rice
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp Knorr Caldo de Pollo (or chicken bouillon powder)
1/2 tsp dried oregano
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
For the sauce:
2 cups tomato sauce
1 cup diced tomatoes (optional)
1 tbsp tomato paste
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 cup beef broth or water
1 tbsp olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Carefully remove the cabbage core and place the whole cabbage into the boiling water. As the leaves soften, peel them off one at a time. Continue until you have 10–12 large leaves. Pat dry.
In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, egg, Knorr Caldo de Pollo, oregano, salt, and black pepper. Mix until just combined.
Trim the thick rib from each cabbage leaf. Place about 1/4 cup of filling near the base of the leaf, fold in the sides, and roll up tightly.
In a saucepan, heat the olive oil over medium heat. Stir in the tomato paste for 1 minute, then add the tomato sauce, diced tomatoes, chili powder, cumin, paprika, garlic powder, and broth. Simmer for 5 minutes.
Spread a little sauce in the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the rolls.
Cover tightly with foil and bake for 60–75 minutes, or until the cabbage is tender and the rice is fully cooked.
Let the rolls rest for 10 minutes before serving.
Serving Suggestions
Serve with warm tortillas, Mexican rice, refried beans, avocado slices, sour cream, shredded cheese, chopped cilantro, or a squeeze of fresh lime juice.
