Stuffed Cabbage Rolls with Tomato Sauce

Category: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: Not specified

Ingredients:

Sauce

• 1 can (28 oz.) fire-roasted diced tomatoes, undrained
• 2 tablespoons olive oil
• 1 can (15 oz.) tomato sauce
• 1/2 cup chopped onion
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Cabbage Rolls

• 1 large head of cabbage
• 1 teaspoon cumin
• 2 pounds ground beef
• 1 teaspoon Italian seasoning
• 1 1/2 cups cooked white rice
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped onion
• 2 large eggs
• Salt and pepper to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a saucepan over medium heat.
2. Stir in 1/2 cup of chopped onion and sauté until tender.
3. Mix in the minced garlic and sauté for another 30 seconds.
4. Stir in the remaining sauce ingredients and bring to a light boil.
5. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6. Bring a pot 3/4 of the way full of water to a boil.
7. Add the cabbage head to the boiling water and cook for about 8 minutes, until the leaves are softened a bit.
8. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
9. Remove the cabbage and run it under cold water.
10. Pull off 12 of the large outside leaves and cut the hard rib area off of each cabbage leaf.
11. In a bowl, stir together the ground beef, eggs, cumin, Italian seasoning, white rice, 1/2 cup onion, parsley, and salt and pepper to taste.
12. Form the meat mixture into 12 evenly sized balls and place each one into the center of a cabbage leaf.
13. Roll the cabbage leaves around the filling to form a wrapped burrito shape.
14. Layer half of the sauce into a 9×13 baking dish and then layer the cabbage rolls on top.
15. Pour the remaining sauce over the rolls and bake for 90 minutes, or until the cabbage is tender and the rolls are cooked through.

Notes: