Stuffed Cabbage Rolls
Stuffed Cabbage Rolls are cabbage leaves stuffed with beef and rice, topped with homemade tomato sauce, and baked to perfection.
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Servings: 5
Ingredients
FOR THE SAUCE
- 2 tbsp extra virgin olive oil
- ½ large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp dried oregano
- Kosher salt
- Freshly ground black pepper
FOR THE CABBAGE ROLLS
- 15 cabbage leaves
- 1 lb ground beef
- ¼ cup uncooked white rice
- ¼ cup Italian breadcrumbs
- ½ large onion, chopped
- 2 tbsp freshly chopped parsley, plus more forgarnish
- Kosher salt
- Freshly ground black pepper
Instructions
- For the sauce: Grease a large saucepan, then frythe onions in the olive oil until translucent, about three minutes. After that,add the minced garlic, tomato paste, brown sugar, and balsamic vinegar. Andcook for 30 seconds until fragrant.
- Next, combine the mashed tomatoes with the thyme,reduce the heat to medium-low, and simmer the sauce for 20 minutes.
- In a large saucepan, bring the water to a boil andboil the cabbage for about a minute, removing the leaves when they are soft andpliable. Drain them.
- Try to heat the oven to 350°F. Prepare the filling:In a medium bowl, combine ground beef, 1 cup of the sauce, rice, breadcrumbs,chopped onion, and parsley. And season it with salt and pepper
- Make the rolls: remove the hard part of the whitevein in the middle of the leaves and then add ½ cup of the filling on one end
- Roll up, flexing the sides as you roll. Keep theseam side of your rolls down until you have finished rolling them all
- Spread 1 cup of the sauce in the bottom of a9" x 13" casserole dish and arrange one side of seam rolls down overthe sauce.
- Pour the rest of the sauce over the roll, coverwith aluminum foil and bake for 1 hour and 15 minutes.