Stuffed Cabbage Rolls



Regarding the Tomato Sauce:

> 2 tablespoons butter
> 1/2 cup finely chopped onion
> 1 teaspoon minced garlic
> 28-ounce can crushed tomatoes (undrained)
> 15-ounce can tomato sauce
> Salt & pepper to taste
> 2 tablespoons of brown sugar
> 1 tablespoon of red wine vinegar

Regarding the Cabbage Rolls:

> 1 pound ground beef (90% lean)
> 1 cup cooked rice
> 1/2 cup finely chopped onion
> 1 teaspoon minced garlic
> 1 teaspoon salt
> 1/2 teaspoon pepper
> 1/4 cup chopped fresh parsley leaves (divided use)
> 1 egg
> 1 head cabbage
> Cooking spray


Regarding the Tomato Sauce:

1. Melt the butter in a big pot over medium heat. Add the onion and simmer for 4-5 minutes, or until transparent.
2. Add the garlic and heat for 30 seconds. Combine the crushed tomatoes, tomato sauce, salt, and pepper.
3. Stir in the brown sugar and red wine vinegar. Bring to a boil, then cook for 10-15 minutes, stirring regularly.

Regarding the Cabbage Rolls:

1. While the sauce simmers, heat a large saucepan of water to a boil. Cook the cabbage head in boiling water for 3-5 minutes, or until the leaves become pliable. Peel away 12 big leaves.
2. In a bowl, combine the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons parsley, and egg. Stir in 1/2 cup tomato sauce until well combined.
3. Place each cabbage leaf on a flat surface. To remove the thickest part of the cabbage rib, create a V-shaped notch with a little knife.
4. Shape 1/3 cup of the beef mixture into a log and lay it in the center of each cabbage leaf. Roll the leaf in the meat mixture. Repeat with the leftover pork and cabbage leaves.
5. Preheat the oven to 350°F.
6. Spray a 9″x13″ pan with cooking spray. Put half of the tomato sauce in the bottom of the baking dish. Arrange the cabbage rolls seam-side down in the dish. Top with the remaining sauce.
7. Cover with foil and bake for 60-90 minutes, until the cabbage is soft and the meat is fully cooked.
8. Before serving, sprinkle with the remaining two tablespoons of parsley.

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