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Cabbage Rolls




Who doesn't love a tender cabbage roll stuffed with ground beef, rice, and baked in a rich tomato sauce! This is a hearty and delicious dish sure to please your hungry family. Once assembled, you can cover and refrigerate until ready to bake. That makes this a great recipe for those busy weeknights.


Cabbage Rolls


Ingredients

1 medium size head of cabbage


For Filling

1 pound ground beef

1 egg

1 cup cooked rice

1/2 cup chopped onion

1 garlic clove minced

2 tbsp dried parsley (you can also use fresh)

1 tsp salt

1/2 tsp pepper


For Sauce

1 28oz can of crushed tomatoes

1 10.75 oz can of tomato soup

2 tbsp butter

1/2 cup chopped onion

1 garlic clove minced

2 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp salt

1/2 tsp pepper


Instructions

1. Cut core out of cabbage. Place in a pot of boiling water. cook for 5 to 10 minutes.

Note: You may have to put cabbage back in boiling water after taking off several leaves. Sometimes the leaves closer to the center need to be blanched in order to roll them.

2. To make the sauce: Sautee onion and garlic in butter and cook until onions are translucent and tender. Add the rest of the ingredients and cook for around 20 minutes.

3. To make filling: Add all the ingredients into a bowl and mix together until well combined.

4. To assemble: Take a blanched cabbage leaf and remove the thick part of the stem by cutting which leaves a V shape. Take about 1/4 cup of the filling and place in the center of the leaf, fold and roll the leaf around the filling. Place cabbage roll in a 9 x 13 baking dish with 1 to 2 cups of sauce in the bottom. Once the baking dish is full, pour remaining sauce over the top. Cover and bake in a 350 degree oven for 1 1/2 hours.



For a video tutorial visit my YouTube channel

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