Stuffed Cabbage Rolls
No doubt, this is comfort-food and it makes for great leftovers.
Stuffed Cabbage Rolls
No doubt, this is comfort-food and it makes for great leftovers.
Cooking Instructions
- 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.
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