STUFFED CABBAGE ROLLS

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Ingredients:

For the Cabbage Rolls:

  • 1 large head of green cabbage
  • 1 lb (450 g) ground beef (or a mix of beef and pork)
  • 1 cup cooked rice (white or brown)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon dried thyme (or dill)
  • Salt and pepper, to taste

For the Tomato Sauce:

  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons brown sugar (optional, for sweetness)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

Step 1: Prepare the Cabbage

  1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
  2. Place the whole cabbage in the boiling water and blanch for about 2-3 minutes, or until the outer leaves soften.
  3. Remove the cabbage from the water and gently peel off the leaves. Return the cabbage to the pot as needed to soften more leaves.

Step 2: Make the Filling

  1. In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, egg, thyme, salt, and pepper. Mix well until all ingredients are combined.

Step 3: Assemble the Rolls

  1. Take a softened cabbage leaf and place a heaping tablespoon of the filling at the base of the leaf.
  2. Fold in the sides and roll it up tightly, like a burrito. Repeat with the remaining leaves and filling.

Step 4: Prepare the Sauce

  1. In a large saucepan, combine the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, oregano, salt, and pepper. Simmer on low heat for about 10 minutes to blend the flavors.

Step 5: Cook the Cabbage Rolls

  1. Preheat your oven to 175°C (350°F).
  2. Spread a thin layer of the tomato sauce on the bottom of a large baking dish.
  3. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the top.
  4. Cover the baking dish with aluminum foil and bake for 1 hour.
  5. Remove the foil and bake for an additional 15-20 minutes to allow the sauce to thicken.

Step 6: Serve

  1. Let the cabbage rolls cool for a few minutes before serving.
  2. Garnish with fresh parsley or dill if desired. Serve with crusty bread or a side salad.

Tips:

  • You can freeze uncooked or cooked cabbage rolls for later use. Just thaw and reheat before serving.
  • For a vegetarian version, substitute the meat with a mixture of lentils, quinoa, and vegetables.

Variations:

  • Sauerkraut: For a tangy twist, layer some sauerkraut in the baking dish along with the cabbage rolls.
  • Spicy: Add some crushed red pepper flakes to the filling or sauce for a bit of heat.