Stuffed Cabbage Rolls

Ingredients:

For the Tomato Sauce:

2 tablespoons olive oil

½ cup onion yellow finely chopped

1 teaspoon garlic minced

1 teaspoon crushed red peppers

28 ounce can fire roasted tomatoes do not drain

15 ounce can tomato sauce

salt and pepper to taste

2 tablespoons brown sugar

1 tablespoon red wine vinegar

For the Cabbage Rolls:

2 pounds ground beef 80/20

1 ½ cups cooked white rice

½ cup onion yellow, finely chopped

2 teaspoon minced garlic

1 teaspoon salt

½ teaspoon pepper

1 teaspoon cumin

1 teaspoon italian seasoning

¼ cup fresh parsley minced

2 eggs

1 head cabbage

cooking spray

Instructions:

Add the olive oil to a large pot over medium heat.

Add the onion and cook until the onions are translucent.

Add the minced garlic and toss with the onion.

Add the fire-roasted tomatoes, tomato sauce, salt and pepper, and seasonings to the pot.

Stir to combine, and cook for 4 minutes.

Add in the brown sugar and red wine vinegar, and stir to combine.

Bring the mixture to a simmer.

Cook the sauce for 15 minutes, stirring occasionally.

In a large stockpot filled to ¾ full, bring the water to a boil.

Add the cabbage head to the boiling water.

Cook for 7-8 minutes or until cabbage leaves is pliable.

Remove the cabbage from the stockpot and place it on a baking tray.

Peel 12 large leaves off the cabbage.

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In a large bowl add the ground beef, rice, onion, garlic, salt, pepper, seasonings, parsley, and egg in a bowl.

Stir to combine.

Use your hands to combine the meat mixture.

Lay each cabbage leaf on a cutting board or flat service.

Use scissors to cut off the thick part of the cabbage rib.

Take a portion of the meat mixture and form it into a log shape, then place it in the center of a cabbage leaf.

Roll the cabbage leaf around the meat mixture, like you would a burrito.

Repeat with remaining meat and cabbage leaves, until all the meat mixture is used.

Preheat the oven to 350 degrees F.

Use a 9″x13″ pan and coat it with cooking spray.

Place ½ of the fire-roasted tomato sauce at the bottom of the baking dish.

Place the cabbage rolls, seam side down, in the dish.

Top with remaining sauce.

Cover the baking dish with foil.

Bake for 90 minutes or until the cabbage is tender.

Garnish and enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey instead of ground beef in this recipe?

Yes, you can substitute ground turkey for ground beef if you prefer a leaner option.

Is it necessary to use fire-roasted tomatoes for the sauce?

While fire-roasted tomatoes add a smoky flavor, you can use regular canned tomatoes if you don’t have fire-roasted ones.

Can I prepare the cabbage rolls in advance and refrigerate them before baking?

Absolutely! You can assemble the rolls, cover, and refrigerate them until ready to bake.

How can I prevent the cabbage leaves from tearing during rolling?

Boil the cabbage leaves until they are pliable, and carefully remove them to avoid tearing.

Is there a vegetarian version of this recipe?

Yes, you can omit the ground beef and use a mix of vegetables, quinoa, or lentils as a meat substitute.

Can I freeze the Stuffed Cabbage Rolls for later?

Yes, these rolls freeze well. Once baked, let them cool, wrap in plastic or foil, and store in the freezer.

What side dishes pair well with Stuffed Cabbage Rolls?

Mashed potatoes, a simple green salad, or crusty bread are great accompaniments.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time.

Can I use pre-shredded cabbage to save time?

Absolutely, using pre-shredded cabbage or coleslaw mix can be a convenient time-saver.

What’s the purpose of adding red wine vinegar to the sauce?

The red wine vinegar adds a tangy flavor that complements the sweetness of the brown sugar and enhances the overall taste of the sauce.