Stuffed Cabbage Rolls
Ingredients
- 1 head of cabbage
Filling
- 1 lb ground chuck
- 1/2 cup long grain white rice cooked
- Tomato Paste
- Kitchen Bouquet
- ketchup
- Worcestershire sauce
- Salt, Pepper & Garlic Powder
- onion
Sauce
- Salt, Pepper & Garlic Powder
- 1 medium white or yellow onion chopped fine
- 1 Tbsp. Olive Oil
- 4 large tomatoes blended
- 1/2 cup brown sugar
- 2 Tbsp. red wine vinegar
- 1 8 oz. can tomato sauce
Instructions
Preparing Cabbage
- Cut the core from the cabbage head and separate leaves. Rinse leaves and set aside.
- Bring pot of water to a boil. Once boiling, dip leaves into boiling water until limp. Place on plate and repeat with remaining leaves. Remove core from back of each leaf and set aside.
Preparing Filling
- In a large mixing bowl, combine raw ground chuck and 1/2 cup fully cooked white rice. Season with salt, pepper, garlic, and add ketchup, onions, and Worcestershire sauce. Mix until evenly combined.
Assembly
- Spoon mixture into your hands and lightly shape into oval ball. Place into a cabbage leaf, roll, and set into baking dish. Repeat until remaining filling is used.
Preparing Sauce and Cooking Rolls
- Sautee olive oil, chopped onion, brown sugar, red wine vinegar, blended tomatoes, and can of tomato sauce in a large sauce pan over medium heat. Season with salt, pepper, and garlic salt. Simmer for 5 minutes.
- Place cabbage rolls in sauce seal side down. Cover with sauce and cook on low heat for approximately 45 minutes.