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Stuffed Cabbage Rolls

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Ingredients

For the Tomato Sauce:

  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 28-ounce can crushed tomatoes (undrained)
  • 15-ounce can tomato sauce
  • Salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar

For the Cabbage Rolls:

  • 1 pound ground beef (90% lean)
  • 1 cup cooked rice
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley leaves (divided use)
  • 1 egg
  • 1 head cabbage
  • Cooking spray

Instructions

For the Tomato Sauce:

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes, until translucent.
  2. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt, and pepper.
  3. Stir in the brown sugar and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.

For the Cabbage Rolls:

  1. While the sauce is simmering, bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 3-5 minutes, until the leaves are pliable. Peel off 12 large leaves.
  2. In a bowl, combine the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and egg. Add 1/2 cup of the tomato sauce to the mixture and stir to combine.
  3. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  4. Shape 1/3 cup of the meat mixture into a log shape and place it in the center of a cabbage leaf. Roll the leaf around the meat mixture. Repeat with the remaining meat and cabbage leaves.
  5. Preheat the oven to 350°F.
  6. Coat a 9"x13" pan with cooking spray. Place half of the tomato sauce in the bottom of the baking dish. Arrange the cabbage rolls, seam side down, in the dish. Top with the remaining sauce.
  7. Cover with foil and bake for 60-90 minutes, until the cabbage is tender and the meat is cooked through.
  8. Sprinkle with the remaining 2 tablespoons of parsley before serving.