Description
Imagine this; Picture tender cabbage leaves gently holding a mixture of ground beef and rice all wrapped up in a delicious tomato sauce that’s both rich and tangy. Each mouthful takes you on a nostalgic journey as the savory flavors blend together perfectly. Whether it’s a family recipe or an exciting culinary experiment these Stuffed Cabbage Rolls promise to deliver a dining experience that transcends time and place. Elevate your dinner table with this classic, where taste and tradition come together in every delectable bite.
Ingredients
For the Tomato Sauce:
2 tbsp. of butter
1/2 c of onion, finely chopped
1 tsp of garlic, minced
28 oz. can of crushed tomatoes (do not drain)
15 oz. can of tomato sauce
Salt and pepper to taste
2 tbsp of brown sugar
1 tbsp of red wine vinegar
For the Cabbage Rolls:
1 lb of ground beef (I use 90% lean)
1 c of cooked rice
1/2 c of onion, finely chopped
1 tsp of garlic, minced
1 tsp of salt
1/2 tsp of pepper
1/4 c of fresh parsley leaves, chopped (divided use)
1 egg
1 head of cabbage
Cooking spray
Instructions
To make the Tomato Sauce:
Start by melting 2 tablespoons of butter in a pot, over medium heat.
Add half a cup of chopped onion and sauté until it turns translucent.
Stir in 1 teaspoon of garlic followed by a 28-ounce can of crushed tomatoes and a 15-ounce can of tomato sauce. Season with salt and pepper to taste.
Incorporate 2 tablespoons of sugar and 1 tablespoon of wine vinegar into the mixture then bring it to a simmer. Let it cook for 10 to 15 minutes stirring occasionally.
For the Cabbage Rolls:
While the sauce is simmering, bring a pot of water to boil and blanch the cabbage leaves until they become pliable ( 3 to 5 minutes). Remove them from the water. Set aside.
In a bowl combine 1 pound of ground beef, 1 cup of rice, half a cup of chopped onion, 1 teaspoon of minced garlic, 1 teaspoon of salt, half a teaspoon of pepper, a quarter cup of chopped fresh parsley leaves, one egg and half a cup tomato sauce from earlier.
Trim off any parts from the cabbage ribs and place one-third cupfuls (meat mixture) onto each cabbage leaf, before rolling them up.
Preheat your oven to 350°F (175°C) while spraying a baking dish measuring 9×13 inches with cooking spray.
Spread half of the tomato sauce evenly on the bottom of the baking dish. Arrange the cabbage rolls with the seam side, down and pour the remaining sauce, over them.
Cover the dish tightly with foil. Bake it for around 60 to 90 minutes until the cabbage becomes tender and the meat is thoroughly cooked.
Before serving sprinkle some parsley on top. Enjoy your meal!
Notes
To assure that this savory Stuffed Cabbage Rolls recipe is fit for those following a gluten-free diet, it is important to use certified gluten-free ingredients for the rice and tomato sauce. Further, ply caution when choosing sauces and condiments as certain options may possess gluten. Always remember to read labels and choose gluten-free resorts allowing you to savor this comforting dish without any worries, about gluten-related matters.
- Prep Time: 30 minutes
- Cook Time: 1 hour
