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Collection: Single dish
Recipe By: Tom Thurmond
Cabbage Rolls
Ingredients
- SAUCE
- 1 14.5 to 16 oz. can diced tomatoes, undrained (Rotel)_
- 1 8 oz. can tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1/4 cup water
- MAIN INGREDIENTS
- 1 lb. ground beef
- 1/2 cup chopped onion
- 1 teaspoon oregano
- salt, pepper
- 1/2 teaspoon dill
- 1 cup cooked rice
- 1 egg
- 1/4 cup of the sauce
- 1 head green cabbage
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Directions
- Prepare the cabbage leaves by cutting off 1/4 inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs, you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed, you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
- Preheat oven to 350 degrees.
- Mix all of the sauce ingredients together
- Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
- Remove 1/4 cup of sauce to be added to the meat filling.
- In a skillet brown the ground beef cooking in the onions, parsley, oregano, salt and pepper and dill over medium heat until no pink remains and onions are tender. Drain.
- Remove from the heat and add the cooked rice, 1/4 cup mixed tomato sauce and egg. Mix well. Set aside.
- Remove the thick stem of the cabbage leaves with v cut.
- Lay the leaf flat and place 1/3 cup of filling and beef mixture toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling rolling the leaf up. If you leaves have torn thats okay, just fold the torn side in first.
- Place the roll seam side down in the prepared baking dish. Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes. Let cabbage rolls sit for 10-15 minutes before serving.
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