Stuffed Cabbage Rolls
Ingredients
The tomato sauce
-
2
tablespoons
butter
-
½
cup
onion, finely chopped
-
1
teaspoon
garlic, minced
-
28
ounces
crushed tomatoes
-
15
ounces
tomato sauce
-
to taste
salt and pepper
-
2
tablespoons
brown sugar
-
1
tablespoon
red wine vinegar
The cabbage rolls
-
1
pound
ground beef
-
1
cup
cooked rice
-
½
cup
onion, finely chopped
-
1
teaspoon
garlic, minced
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
¼
cup
fresh parsley leaves, chopped
-
1
large
egg
-
1
head
cabbage
-
as needed
cooking spray
Instructions
- Melt butter in a large pot over medium heat, add onion and cook until translucent.
- Stir in garlic, then add crushed tomatoes, tomato sauce, salt, and pepper.
- Mix in brown sugar and red wine vinegar, bring to a simmer, and cook for 10-15 minutes.
- Boil water in a large pot, immerse the cabbage head for 3-5 minutes until leaves are pliable, then peel 12 large leaves.
- In a bowl, combine ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, 2 tablespoons of parsley, and egg. Add ½ cup of the tomato sauce and mix well.
- Cut a V-shaped notch in the thick part of each cabbage leaf, then place ⅓ cup of meat mixture in the center and roll the leaf around it.
- Preheat the oven to 350°F (175°C) and coat a baking dish with cooking spray.
- Spread half of the tomato sauce in the dish, place cabbage rolls seam side down, and top with remaining sauce.
- Cover with foil and bake for 60-90 minutes until cabbage is tender and meat is cooked through.
- Sprinkle with remaining parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
336
Total fat
12g
Total carbohydrates
36g
Total protein
22g
Sodium
657mg
Cholesterol
86mg
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