A traditional fav! These are full of flavor and have a tangy sweet and sour sauce to boot!
1 Small to medium head of cabbage
Core the cabbage and drop it in boiling water, turn off the heat and let sit for 10 minutes.
Pull it out and drain it. When cool enough to handle, pull leaves off whole and set aside.
Yields 10 – 12 rolls
Filling:
1 lb Ground beef
1 Cup cooked long grain rice
1/2 Medium onion, diced fine
1 Egg
2 Tsp dried parsley
1 Tsp garlic powder
1/2 Tsp onion powder
3/4 Tsp salt
1/4 Ground pepper
2 Splashes worcestershire sauce
Mix all together and fill cabbage leaves by making tiny meat loaves and wrapping them in the leaves.
Sauce:
1 Tbsp butter
24 oz Tomato sauce
1/2 Small onion, diced fine
2 Cloves garlic, crushed
2 Tbsp dark brown sugar
1 Tbsp red wine vinegar
1/2 Tsp onion powder
1 Tsp chicken bullion powder
Salt & pepper to taste
Add butter and onion to hot pan and saute 5 minutes or until soft, add garlic and cook 3 minutes more. Then add the rest of the ingredients and simmer 15 minutes.
Heat oven to 350 degrees f.
To assemble, put a ladle full of sauce on bottom of the pan, add the cabbage rolls and pour the rest of the sauce over the top.
Bake @ 350 degrees f for 1 hr.
Cool slightly before serving.
Here is a link to my Cabbage Roll Video: https://www.youtube.com/watch?v=kbBKojX4L6Q
Enjoy!
~J~
