Cabbage rolls

Name: Cabbage rolls
Total time: 7200 s
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 1 medium onion, chopped; 4 cloves garlic, finely chopped; 2 tbsp tomato paste; 1 tsp Italian seasoning; 1 tsp smoked paprika; 2 Roma tomatoes, chopped; 1-660 ml bottle passata; 2 tsp brown sugar; 1 tbsp Worcestershire sauce; 1 whole head green cabbage; 440 g lean ground beef; 1 cup cooked white rice; 1 small shallot, finely chopped; 3 cloves garlic, minced; 1 large egg; 1 handful Italian parsley, chopped; 1 tsp paprika; 1 tsp Italian seasoning; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper

Robert Gonzal @robert

Vancouver BC

I've never made cabbage rolls before. In fact, I'm not sure I've ever eaten cabbage rolls before. But the wife asked for them, and since I'm not the type to pass up a cooking challenge, I gave it a try. She said they were good, and I liked them too, so I'll count this as a success. Base recipe is from sweetandsavorymeals.com.

Robert Gonzal @robert

Saved

Ingredients

2 hours

6 to 8 servings

Sauce
1medium onion, chopped
4 clovesgarlic, finely chopped
2 tbsptomato paste
1 tspItalian seasoning
1 tspsmoked paprika
2Roma tomatoes, chopped
1-660 mlbottle passata
2 tspbrown sugar
1 tbspWorcestershire sauce
Cabbage
1whole head green cabbage
Filling
440 glean ground beef
1 cupcooked white rice
1small shallot, finely chopped
3 clovesgarlic, minced
1large egg
1 handfulItalian parsley, chopped
1 tsppaprika
1 tspItalian seasoning
1 1/2 tspkosher salt
1/2 tspfreshly ground black pepper

Saved

Steps

2 hours

1

Add a splash of olive oil to a large pan on medium-high heat. Add the onion and fry until they're soft and browned, about 5 minutes.
2

Add the garlic, tomato paste, Italian seasoning and paprika. Continue frying another 2 minutes.
3

Add the Roma tomatoes and cook until they soften, about 2 minutes. Add the passata, brown sugar, Worcestershire sauce, a good pinch of salt and several grinds of black pepper. Turn the heat down to low and let simmer for 15 minutes. Add additional seasoning as needed. Set the sauce aside until assembly.
4

Rinse the cabbage and put it in a large pot. Fill the pot with enough cold water so that the cabbage will be submerged without the water spilling over once it boils. Remove the cabbage and put the pot on high heat. Once the water boils, turn the heat down to medium-high to keep it simmering.
5

Put the cabbage in the pot. Wait 2 to 3 minutes until the outermost leaves are softened. Pull the cabbage out and carefully peel off as many leaves as you can. Try to keep them whole. Return the cabbage to the water as needed to keep softening it. Repeat until you have 12 large leaves.
6

Trim the tough core from the cabbage leaves (a v-shaped cut at the bottom of the leaf should do it). Set the leaves aside until assembly.
7

In a large bowl, mix all the filling ingredients by hand until well combined.
8

Preheat your oven to 375 F. Line a baking dish (I used a 9 x 13 in dish) with foil and spread a couple of ladlefuls sauce on the bottom.
9

Place about 2 heap tbsp filling on one half of a cabbage leaf. Tuck the sides in and roll the leaf up into a tight little log around the meat. Put the roll in the tray and repeat until all the leaves and meat are used. Spread the remaining sauce over the rolls. Cover the tray tightly with foil and bake for 1 hour. Serve immediately.