Stuffed Cabbage Recipe
Stuffed cabbage, also known as cabbage rolls, is a beloved dish with roots that trace back to Eastern Europe, particularly Poland and Ukraine.
Equipment
- Large pot for boiling cabbage
- Mixing bowl
- Baking dish
- Saucepan
Ingredients
- 2 tablespoons olive oil
- 1/2 onion
- 4 cloves garlic
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
Cabbage Rolls:
- 1 pound ground beef
- 1 cup cooked rice
- 1 tablespoon onion powder
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup fresh parsley
- 1 egg
- 1 head cabbage
Instructions
- Prepare the Cabbage:Bring a large pot of water to a boil. Core the cabbage and carefully place it in the boiling water. Cook for about 5-7 minutes until the outer leaves are tender. Remove and set aside to cool.
- Prepare the Filling:In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix well until everything is evenly incorporated.
- Assemble the Stuffed Cabbage:Take a cabbage leaf and place a spoonful of the filling at the base. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
- Prepare the Sauce:In a saucepan, heat olive oil over medium heat. Add diced tomatoes, tomato sauce, salt, and pepper. Cook for 5-7 minutes.
- Bake the Stuffed Cabbage:Preheat the oven to 350°F (175°C).Place the stuffed cabbage rolls in a baking dish. Pour the tomato sauce mixture over the rolls. Cover the dish with foil and bake for 45-50 minutes.
- Serve:Once baked, garnish with fresh parsley if desired. Serve hot and enjoy this comforting meal!