Stuffed Cabbage Rolls

🧂 Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion

  chopped finely
• 3 cloves garlic

  minced
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 1-2 tablespoons brown sugar

  optional for added sweetness, to taste
• 1-2 tablespoons red wine vinegar

  or 1 lemon juiced
• salt and pepper

  to taste
• 1 head green cabbage
• 1 tablespoon olive oil
• 1 cup onion

  finely diced
• 2 cloves garlic

  minced
• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup minute rice

  or par-cook rice 3-4 minutes less than directions, you could also use cold leftover rice
• 1/4 cup parsley

  freshly chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg

Instructions

• 1 In a medium sized sauce pan over medium heat, add the olive oil. Add the onions
  and cook until they are translucent, around 5 minutes. Add the garlic and cook
  for another minute.
• 2 Pour in the crushed tomatoes, tomato sauce, brown sugar, vinegar, and salt and
  pepper to taste. Mix to combine and bring to a simmer. Simmer for 15-20 minutes.
• 3 Start by coring the cabbage head. Place it in a large pot with a steamer basket
  at the bottom, adding 1-2 inches of water. Steam the cabbage until the outer
  leaves soften and can be easily removed. Be careful to avoid burns while
  handling. Gently peel off the softened leaves as they loosen from the head.
• 4 If you prefer to boil the cabbage, bring a large pot of salted water to a boil.
  Submerge the cabbage and cook for 4-5 minutes until the leaves soften, then
  carefully remove them. Avoid overcooking, as they will continue cooking in the
  oven.
• 5 Place the cabbage leaf onto a cutting board and use a pairing knife and cut a V
  to remove the rib and make the leaves more pliable. Set aside.
• 6 Preheat the oven to 350° F.
• 7 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and
  cook for about 5 minutes until softened. Stir in the garlic and cook for an
  additional minute until fragrant.
• 8 In a mixing bowl, combine the cooked onion, garlic, cooked rice, ground beef,
  pork, salt, pepper, parsley, and egg. Add a ladleful of the prepared tomato
  sauce and mix until well combined.
• 9 On a clean cutting board, lay the cabbage leaves flat. Place a heaping cookie
  scoop of the meat mixture onto each leaf. Roll it up tightly, tucking in the
  sides as you go. Repeat with the remaining cabbage leaves and filling.
• 10 Pour half of the tomato sauce into the bottom of a 9×13-inch baking dish.
  Arrange the cabbage rolls seam side down over the sauce. Pour the remaining
  tomato sauce evenly over the top of the cabbage rolls.
• 11 Cover the baking dish tightly with foil and bake for 75-90 minutes. For food
  safety, ensure the filling reaches an internal temperature of 160°F.

Nutrition Info