Stuffed Cabbage Rolls
Ingredients
For the sauce:
2 tablespoons Olive oil
28oz (800g) Tomato sauce
2 tablespoons Tomato paste
1 large Onion, chopped
3 Garlic cloves, crushed
1 tablespoon vinegar
1-2 tablespoons Sugar
Salt to taste
Pepper to taste
1 teaspoon Oregano
For the rolls:
1 head Cabbage
1¼ lb. (560g) Ground beef
1/2 cup Uncooked rice
1/4 bunch Parsley, chopped
1 Onion, chopped
Salt to taste
Pepper to taste
2 teaspoons Paprika
1 teaspoon Oregano
1 teaspoon Cumin
1 cup (240ml) water/stock
This stuffed cabbage rolls recipe consists of cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.
Instructions
Bring a large pot of water to a boil. Remove the core of the cabbage and blanch the cabbage in the boiling water until soft, about 10 minutes. Separate the leaves and set aside.
Make the sauce: in a large pan heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes, add crushed garlic and sauté for 2 minutes more. Add tomato paste and cook for 1 minute. Add tomato sauce, salt pepper, oregano, vinegar and sugar. Stir and simmer for 5-10 minutes. Remove from heat.
Make the rolls: in a large bowl place ground beef, rice, chopped parsley, salt, pepper, paprika, oregano, cumin and 1/2 cup of the tomato sauce that we made earlier. Mix until well combined.
Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib. Place about 2-3 tablespoons of the filling into one end of each leaf, then roll up, tucking in the sides as you roll.
Preheat oven to 350°F (180°C).
Arrange rolls seam side-down in a 9X13-inch (22X33cm) baking dish. Spoon remaining sauce on top of cabbage rolls, pour water/stock, then cover the dish with a lid or foil. Bake for 45-50 minutes, remove the lid/foil and bake for 15 minutes more.
Serve!
Recipe and image by Stuffed Cabbage Rolls Recipe - The Cooking Foodie