Stuffed Cabbage Rolls

This stuffed cabbage rolls recipe features cabbage leaves stuffed with meat and rice, topped with a homemade tomato sauce and baked to perfection. A comfort food classic, hearty, delicious and easy to prepare.

 INGREDIENTS

FOR  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 and pepper to taste

▢2 tablespoons brown sugar

▢1 tablespoon red wine vinegar

 FOR THE CABBAGE ROLLS

▢1 pound ground beef, I use 90% lean

▢1 cup cooked rice

▢1/ 2 cups finely chopped onions

▢1 teaspoon minced garlic

▢1 teaspoon salt

▢1/2 teaspoon pepper

▢1/4 cup chopped fresh parsley leaves, divided

▢ 1 egg

▢1  cabbage

▢Oil spray

 INSTRUCTIONS

For the tomato sauce: Add butter in a large pot Melt over medium heat. Add the onion and cook for 4-5 minutes or until translucent.

Add the garlic and cook for 30 seconds.Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.

Add brown sugar and red wine vinegar. Bring to a boil.

Cook for 10-15 minutes, stirring occasionally.

While the sauce is simmering, assemble the cabbage rolls.Bring a large pot of water to a boil.

Dip the cabbage head into boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves from the cabbage.

Place the minced meat, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and the egg in a bowl.Add 1/2 cup  tomato sauce to the bowl. Stir to combine.

Place each cabbage leaf on a flat surface. Using a small knife, make a V-shaped indentation to remove the thick rib portion of the cabbage.

Form 1/3  cup of the meat mixture into a log  and place in the center of a cabbage leaf.Roll the cabbage leaf around the meat mixture. Repeat with the remaining meat and cabbage leaves.

Preheat  oven to 350 degrees F.

Coat a 9″ x 13″ pan with cooking spray. Pour half of the tomato sauce into the bottom of the baking dish.Place the cabbage rolls on the plate, seam side down. Top with the remaining sauce.

Cover with aluminum foil. Bake for 60 to 90 minutes or until the cabbage is tender and the meat is cooked through.

Sprinkle with the remaining 2 tablespoons of parsley and serve.