Stuffed Cabbage Rolls
Cooked cabbage leaves stuffed with seasoned ground beef, rice and a savory red sauce.
Ingredients
Sauce
- 2 tbsp extra virgin olive oil
- ½ large onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 can crushed tomatoes 28 oz
- 2 tsp oregano, fresh (1 tsp dried)
- salt and pepper to taste
Cabbage Rolls
- 15 cabbage leaves blanched
- 1 lb ground beef
- ¼ cup white rice uncooked
- ¼ cup Italian breadcrumbs
- ½ large onion chopped
- 2 tbsp parsley freshly chopped, save some for garnish
- Salt and pepper to taste
Instructions
For the sauce
- In a large pot, saute the onion in olive oil until translucent, about three minutes.
- Add the minced garlic, tomato paste, brown sugar, and balsamic vinegar.
- Cook for about 30 seconds until fragrant.
- Mix in the crushed tomatoes, oregano, salt and pepper, reduce heat to medium-low, and simmer sauce for 20 minutes
Cabbage Rolls
- Preheat oven to 350℉.
- Bring water to a boil in a large pot and blanch the cabbage leaves until they are tender, about a minute. Drain and set aside.
- Make the filling. Mix the ground beef, one cup of sauce, rice, breadcrumbs, onions, parsley and seasonings.
- Assemble the rolls. First, spread on cup of sauce on the bottom of a 9x13 inch dish. In each cabbage leaf, cut out the tough spine of the leaf, then add a large spoonful of beef mixture at one end and roll up, tucking the sides as you go. Place in dish with the seam on the bottom.
- Add the rest of the sauce across the top of the cabbage rolls and cover with aluminum foil and bake for 1 hour and 15 minutes.
- Serve and enjoy!