Description
Shrimp and Beef Stuffed Cabbage Rolls combine tender ground beef, sweet shrimp, and savory tomato sauce wrapped in soft, blanched cabbage leaves for a comforting, protein-rich dinner.
Ingredients
Scale
- 1 large head green cabbage (about 3 to 4 lbs)
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 lb large shrimp (peeled, deveined, and roughly chopped)
- 1 cup cooked white rice
- 1 medium yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 can diced tomatoes (14.5 oz, undrained)
- 1 can tomato paste (6 oz)
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 1 leaf bay leaf
- ½ cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prepare the Cabbage Leaves by blanching the whole head in boiling water until outer leaves loosen, then trim ribs.
- Sauté the Aromatics and Brown the Meat by cooking onions and garlic in oil, then browning beef and shrimp briefly.
- Combine the Filling by mixing meat, shrimp, rice, and spices in a bowl until uniform.
- Roll the Cabbage Bundles by placing filling on leaves, folding sides, and rolling tightly into cylinders.
- Simmer in Tomato Sauce by pouring tomato-broth mixture over rolls, covering, and simmering for 45-60 minutes until tender.
- Add Cheese and Rest by topping with cheese for the last 5 minutes and letting rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Storage: Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months. Reheat in oven at 350°F with added liquid.