Stuffed Cabbage Rolls
Stuffed cabbage rolls with ground beef and rice smothered in tangy-sweet tomato sauce are now one of my favorite meals.
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Servings: 5
Ingredients
FOR THE SAUCE:
- 2 tbsp extra virgin olive oil
- ½ large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp dried oregano
- Kosher salt
- Freshly ground black pepper
FOR THE CABBAGE ROLLS
- 15 cabbage leaves
- 1 lb ground beef
- ¼ cup uncooked white rice
- ¼ cup Italian breadcrumbs
- ½ large onion, chopped
- 2 tbsp freshly chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
- For the sauce: In a large pot, saute onion in olive oil until translucent, about three minutes. Next, add minced garlic, tomato paste, brown sugar, and balsamic vinegar. Cook for about 30 seconds until fragrant.
- Mix in the crushed tomatoes and oregano, reduce heat to medium-low, and simmer sauce for 20 minutes
- In a large pot, bring water to a boil and blanch the cabbage for about a minute and remove the leaves when tender and flexible. Drain them.
- Preheat the oven to 350F. Make the filling: In a medium-sized bowl, mix the ground beef, one cup of sauce, rice, bread crumbs, chopped onion, and parsley. Season with salt and pepper
- Make the rolls: remove the tough part of the white vein in the middle of the leaves and add ⅓ cup of filling on one end
- Roll up, tucking in the sides as you roll. Keep your rolls seam side down as you finish rolling all of them
- Spread one cup of sauce on the bottom of a 9 x 13-inch casserole dish and arrange rolls seam side down on top of the sauce
- Spoon the rest of the sauce on top of the rolls, cover with aluminum foil and bake for 1 hour and 15 minutes.