This amazing Stuffed Cabbage Rolls recipe has been handed down through the generations. Do you make yours like my family makes ours?
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 egg , beaten
- ½ cup rice , cooked
- ¼ cup onion , chopped
- 1 teaspoon coarse sea salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 14.5 ounces plain diced tomatoes , drained
- 16 ounces plain tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
Instruction
- Preheat oven to 350°F and coat a large baking dish with cooking spray.
- Remove the core from the head of cabbage. Place cabbage into a large saucepan and cover with water.
- Bring to a boil and after about 3 minutes the outer leaves should be tender enough to remove. Remove and then return remainder to a boil; reduce heat to simmer for about 10-15 minutes, or until leaves are tender.
- Remove the tough center stalk part of each leaf using a sharp knife.
- In a large bowl combine the ground beef, egg, rice, onion, salt, pepper and garlic powder. Once well combined place about 2-3 tablespoons of mixture on each cabbage leaf, depending on the size of each leaf.
- Roll towards the stalk, tucking in the sides as you go and placing the rolls seam side down in the prepared baking dish. Set aside/.
- In medium bowl combine the diced tomatoes, tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt and pepper.
- Pour the sauce over rolls, cover baking dish with aluminum foil and bake for 90 minutes.
- Remove and allow to rest for at least 10 minutes before serving hot.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
