Hearty and flavorful stuffed cabbage rolls, filled with a savory mixture of ground meat, rice, and herbs, simmered in a tangy tomato sauce.
Ingredients:
- For the Cabbage:
- 1 large head of cabbage
- Water, for boiling
- For the Filling:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup uncooked rice (long-grain or short-grain)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1/4 cup brown sugar (optional, for sweetness)
- 1/4 cup apple cider vinegar (or lemon juice, for tang)
- 1 onion, sliced into rings.
- Salt and pepper to taste
- 1 cup of water or beef broth.
Instructions:
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil.
- Core the cabbage by cutting out the tough center.
- Place the whole cabbage into the boiling water and cook for 5-10 minutes, or until the outer leaves begin to soften and peel away easily.
- Carefully remove the cabbage from the pot and let it cool slightly.
- Peel off the softened outer leaves. If the center veins are thick, carefully trim them with a knife to make the leaves easier to roll.
- Prepare the Filling:
- In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, egg, parsley, oregano, thyme, salt, and pepper. Mix well with your hands or a spoon.
- Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a clean surface.
- Place a spoonful of the meat filling in the center of the leaf.
- Fold the sides of the leaf inward, then roll from the bottom up, like a burrito.
- Repeat with the remaining leaves and filling.
- Prepare the Sauce:
- In a large pot or dutch oven, combine the crushed tomatoes, tomato sauce, tomato paste, brown sugar (if using), apple cider vinegar, salt, pepper, and water or broth. Stir well.
- Place the sliced onion rings on the bottom of the pot.
- Cook the Cabbage Rolls:
- Carefully arrange the stuffed cabbage rolls in the pot, seam-down, layering them as needed.
- Pour the tomato sauce over the cabbage rolls, ensuring they are mostly covered. If needed add more water or broth.
- Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the rice is tender and the cabbage is very soft.
- Serve:
- Carefully remove the cabbage rolls from the pot with a slotted spoon.
- Spoon the tomato sauce over the rolls.
- Serve warm, and enjoy!