Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Yield: 6 servings
Cuisine: American
Ingredients: 2-3 tbs olive oil; 1 medium yellow onion finely chopped; 1 can (28 ounce) crushed tomatoes, drained; 1 cup leftover brown gravy; 1/3 cup light brown sugar; 1/4 cup red wine vinegar; Dash salt and pepper; 1/2 cup "cooked" white rice; 2 large green cabbages; 1 1/2 pounds ground beef; 1/2 cup finely chopped yellow onion; 1/3 cup plain dried breadcrumbs; 1 large egg, beaten; Dash salt, pepper, and thyme

Rick M @RickM_PTC

PTC, GA.

No doubt, this is comfort-food and it makes for great leftovers.

Rick M @RickM_PTC

PTC, GA.

No doubt, this is comfort-food and it makes for great leftovers.

Saved

Ingredients

6 servings

2-3 tbsolive oil
1medium yellow onion finely chopped
1 can (28 ounce)crushed tomatoes, drained
1 cupleftover brown gravy
1/3 cuplight brown sugar
1/4 cupred wine vinegar
Dashsalt and pepper
1/2 cup"cooked" white rice
2large green cabbages
1 1/2 poundsground beef
1/2 cupfinely chopped yellow onion
1/3 cupplain dried breadcrumbs
1large egg, beaten
Dashsalt, pepper, and thyme

Saved

Steps

1

For the sauce, heat olive oil in a saucepan. Add the onions and cook over medium heat until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper. Simmer for 20 minutes.
2

Prepare the 1/2 cup of cooked rice and set aside. For the cabbage, fill a large pot with water (2") and bring to a light boil.
3

Cut around the cabbage head core and gently remove the outer leaves, yielding about 5-6 leaves per head. [Save the rest of the cabbage for other meals such as soup, corned beef, coleslaw, etc.]
4

Stack the cabbage leaves, immerse in the boiling water, and cover. After a few minutes, remove the leaves and set aside to cool.
5

For the beef filling, add the meat, onion, breadcrumbs, cooked rice, and beaten egg in a large bowl. Mix lightly and then season with salt, pepper, and thyme. [Be creative with your spices]
6

For the rolls, cut off the hard rib (1/2”) from the base of each cabbage leaf. Take a large palm-full of filling - shape it like a sausage, and place it at the bottom of the leaf. Roll the leaf up tucking the sides in as you roll.
7

Line a medium - large casserole dish with some sauce. Place the rolls seam-side down in the pan. Pour the sauce over the cabbage rolls and cover with foil. [Refrigerate while oven is preheating]
8

Bake for 50 minutes in a 350 degree oven. Take foil off and bake for another 15 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes.