Stuffed Cabbage Rolls Recipe

Instructions

Step 1: Prepare the Tomato Sauce

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened and translucent.
2. Stir in the minced garlic and cook for an additional 30 seconds.
3. Add the crushed tomatoes, tomato sauce, salt, and pepper to the pot. Mix well.
4. Stir in the brown sugar and red wine vinegar. Bring the sauce to a gentle simmer.
5. Let the sauce simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.

Step 2: Prepare the Cabbage Leaves

1. Bring a large pot of water to a boil. Carefully immerse the whole cabbage head into the boiling water.
2. Cook for 3-5 minutes, or until the outer leaves become soft and pliable. Remove the cabbage from the pot and let it cool slightly.
3. Gently peel off 12 large cabbage leaves. Use a small knife to cut a V-shaped notch at the base of each leaf to remove the thick rib, making them easier to roll.

Step 3: Make the Filling

1. In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, 2 tablespoons of parsley, and the egg.
2. Add 1/2 cup of the prepared tomato sauce to the mixture and stir until well combined.

Step 4: Assemble the Cabbage Rolls

1. Lay a cabbage leaf flat on a clean surface. Place about 1/3 cup of the meat mixture in the center of the leaf.
2. Fold the sides of the leaf over the filling, then roll it up tightly, starting from the base. Repeat with the remaining leaves and filling.

Step 5: Bake the Cabbage Rolls

1. Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray.
2. Spread half of the tomato sauce evenly over the bottom of the dish.
3. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top, ensuring the rolls are fully covered.
4. Cover the dish tightly with aluminum foil. Bake for 60-90 minutes, or until the cabbage is tender and the meat is cooked through.

Step 6: Serve

1. Remove the dish from the oven and sprinkle the remaining 2 tablespoons of chopped parsley over the top.
2. Serve warm, spooning extra sauce over each roll.

Enjoy your delicious stuffed cabbage rolls!