Cabbage Rolls

the best we've ever had.

  • 1 Head Cabbage
  • 1 lb Ground Beef
  • 1 Small Minced Onion
  • 6 Minced Cloves Garlic
  • 1 Cup Cooked Rice
  • 1 Can(s) Undrained Diced Tomatoes
  • 1 Can(s) Tomato Sauce
  • 2 Tbs Brown Sugar
  • 1 Tbs White Vinegar
  • 1/4 Cup Water
  • 1/2 Tbs Parsley
  • 1 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Egg

Prepare cabbage leaves by cutting off 1/4″ from bottom of cabbage.

Place whole cabbage head in large pot of boiling water.

Using tongs, gently peel off outer cabbage leaves from inside the pot.

Gently roll in hot water with tongs & gently lift leaves. May need to use a knife to help cut leaves as you get closer to the centre.

Set aside leaves to cool. Once cooled, remove thick stem of cabbage leaves (by cutting a V at bottom of each leaf to notch out thick part).

In medium bowl, mix together diced tomatoes, tomato sauce, brown sugar, white vinegar & water.

Spread thin layer of sauce on bottom of 9 x 13 baking dish.

Remove 1 cup to be added to meat filling.

In skillet, brown beef over medium heat & drain. Add onions & seasonings & cook until tender. Add garlic & cook an additional min.

Remove from heat; add cooked rice, 1 cup mixed tomato sauce, & egg.

Lay cabbage leaf flat & place filling in centre. Fold burrito style by folding folding in sides onto filling & rolling leaf up.

Place seam side down in baking dish. Pour remaining sauce over top. Cover tightly with foil.

Bake at 350 for 1 1/2 hours.

Let sit 10 – 15 mins before serving.