Cabbage leaves, though humble on their own, transform into a sturdy and tender casing that perfectly complements the flavorful meat filling. The charm of serving each portion as individual rolls adds ease and a touch of elegance to the presentation. Dive into this recipe for a delightful culinary experience!
Ingredients:
For Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 onion, cubed
- 4 garlic cloves, chopped
- 28 oz can crushed tomatoes (unstrained)
- 15 oz can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
For Cabbage Rolls:
- 1 pound ground beef (lean preferred)
- 1 cup cooked rice (white or brown)
- 12 tablespoons onion powder
- 4 garlic cloves, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup fresh parsley, chopped
- 1 egg
- 1 head cabbage
Instructions:
For Tomato Sauce:
- Heat olive oil in a saucepan over medium heat. Once hot, add onions and cook for 2-3 minutes until translucent.
- Add chopped garlic and cook for an additional 30 seconds.
- Add crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt, pepper, brown sugar, Worcestershire sauce, and red wine vinegar. Stir and simmer over low heat for 10-15 minutes, stirring occasionally.
For Cabbage Rolls:
- Preheat oven to 350°F (175°C).
- Boil a large pot of water simultaneously.
- Submerge the cabbage head in boiling water, cooking for 4-5 minutes or until leaves are tender. Remove from water and peel 12 large leaves.
- In a large bowl, mix ground beef, cooked rice, onion powder, chopped garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley, and the egg.
- Add 1/2 cup of the prepared tomato sauce to the bowl and mix well.
- Lay each cabbage leaf on a flat surface and make a V-shaped incision to remove the thickest part of the cabbage ribs.
- Take 1/3 cup of the meat mixture, form a log, and place it in the center of the cabbage leaf. Wrap the meat mixture with the cabbage leaf. Repeat with the remaining meat and cabbage leaves.
- Coat a 9″ x 13″ pan with cooking spray. Pour half of the tomato sauce on the bottom and place the cabbage rolls in the pan. Pour the remaining sauce on top. Cover with foil.
- Bake for 70 to 90 minutes, or until the cabbage is tender and the meat is cooked through.
- Sprinkle with the remaining parsley and serve.
Enjoy the delightful flavors of these Cabbage Rolls!