Stuffed Cabbage Rolls
Ingredients
The cabbage
-
1
head
green cabbage, cored (about 3 pounds)
-
to taste
none
salt and freshly ground black pepper
The meat filling
-
¼
cup
white rice, long grain
-
1
none
onion, grated
-
1½
pounds
ground beef
-
1
14.5 ounce can
diced tomatoes, undrained
-
1
28 ounce can
tomato purée
-
2
cups
water
-
6
tablespoons
light brown sugar, divided
-
3
tablespoons
fresh lemon juice
-
1
none
onion, peeled
-
8
whole
cloves
-
3
ounces
gingersnaps, coarsely crushed
Instructions
- Boil water with salt in a Dutch oven and cook the cored cabbage until outer leaves wilt.
- Remove wilted leaves and let them cool, then return the water to a boil.
- Cook rice in the boiling water until tender, then drain and cool.
- Combine cooked rice, grated onion, ground beef, salt, and pepper in a bowl.
- Trim tough ribs from cabbage leaves and roll meat mixture into each leaf.
- Layer half of the shredded cabbage in a Dutch oven, then arrange the cabbage rolls seam-side down on top.
- Mix diced tomatoes, tomato purée, water, brown sugar, lemon juice, and salt, then pour over the rolls.
- Add the whole onion studded with cloves to the pot, bring to a boil, then simmer for 30 minutes.
- Remove the onion, add crushed gingersnaps, and simmer until sauce thickens.
- Serve cabbage rolls with sauce spooned over them.
Nutrition Facts (estimated)
Servings
18 rolls
Calories
180
Total fat
8g
Total carbohydrates
19g
Total protein
9g
Sodium
80mg
Cholesterol
27mg
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