Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1/2 cup onion (finely chopped)
  • 1 teaspoon garlic (minced)
  • 28 ounce can crushed tomatoes (do not drain)
  • 15 ounce can tomato sauce
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 pound ground beef (I use 90% lean)
  • 1 cup cooked rice
  • 1/2 cup onion (finely chopped)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley leaves (chopped, divided use)
  • 1 egg
  • 1 head cabbage
  • cooking spray

Instruction

  • For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
  • Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
  • Stir in the brown sugar and red wine vinegar. Bring to a simmer.
  • Cook for 10-15 minutes, stirring occasionally.
  • While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of  water to a boil.
  • Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
  • Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine. 
  • Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
  • Preheat the oven to 350 degrees F.
  • Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
  • Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
  • Sprinkle with remaining 2 tablespoons of parsley, then serve.