Cabbage Rolls
Cabbage Rolls
traditional stuffed Cabbage Rolls are made with ground sausage and ground beef with a sweet and tangy tomato sauce.
Ingredients
Serves 4
- 1 teaspoon Olive Oil
- ¼ Medium Onion, Finely Chopped
- ⅔ cloves Garlic, Minced
- ⅓ cans Tomato Sauce
- ⅓ cans Petite Diced Tomatoes
- 1 teaspoon Cider Vinegar
- 1-½ teaspoons Brown Sugar
- ⅓ Large Head Green Cabbage
- 2-⅔ ounces, weight Ground Pork Sausage
- 2-⅔ ounces, weight Ground Beef
- ¼ Medium Onion, Finely Chopped
- ⅔ cloves Garlic, Minced
- ⅓ Egg
- ¼ cups Minute Rice (or Parboiled Rice)
- 1 teaspoon Dried Parsley
- 2-⅔ pinches Paprika
Preparation
Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to colander to drain and cool. Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
In a large skillet heat olive oil over medium heat. Add the onion and cook for 2-3 minutes; stirring several times. Reduce heat to low and add garlic. Cook for 1 minute stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar. Simmer for 10 minutes.
Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish. In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place on tomato sauce in casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes
