This is a 100% homemade recipe. You make it from scratch: from the tomato sauce to the cabbage rolls. This makes it very healthy and neat. It is very juicy and flavourful. It is made with ground beef, rice and our unique tomato sauce.

 

The taste of this dish brings back warm memories; especially weekends that you spent with your grandparents, aunts or uncles. The sight and smell of these rolls are definitely something that will haunt you as you grow up. Whenever you remember it, you get water in your mouth. It is for sure that everyone asks for second rounds whenever they taste it.

 

It is definitely okay to make these stuffed cabbage rolls in large batches and keep them in the fridge to serve in big gatherings.

 

 

INGREDIENTS

 

For the Tomato Sauce:

• 2 tablespoons of olive oil
• ½ cup of finely chopped yellow onion
• 1 teaspoon of minced garlic
• 1 teaspoon of crushed red peppers
• 28 ounce can fire roasted tomatoes. Do not drain
• 15 ounce can tomato sauce
• salt and pepper
• 2 tablespoons OF brown sugar
• 1 tablespoon of red wine vinegar

 

 

For the Cabbage Rolls:

 

• 2 pounds ground beef 80/20
• 1 ½ cups cooked white rice
• ½ cup of finely chopped yellow onion
• 2 teaspoon of minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon Italian seasoning
• ¼ cup minced fresh parsley
• 2 eggs
• 1 head cabbage
• cooking spray

 

 

METHOD:

Heat your oven to 350 degrees Fahrenheit.

Place a large pot and place it on medium heat.

Add olive oil and onions and cook them until they are semi-transparent.

Add the minced garlic to the pot and stir.

Add the roasted tomatoes, the tomato sauce, the seasonings and the salt and pepper.

Combine all ingredients in the pot and let them cook for 4 minute.

The last step to make your tomato sauce is to add the brown sugar and the vinegar. Combine everything well and let it simmer.

Let the sauce cook for 15 minutes without forgetting to stir from time to time.

Take a large stockpot and boil the water.

Add the cabbage head to the boiling water and let it cook for 7-8 minutes.

Drain the cabbage and place it on a tray.

Peel off 12 leaves of the cabbage and sit aside.

Place the ground beef, rice, onion, garlic, salt and pepper, seasonings and an egg  in a large bowl and combine everything.

In a flat service, lay each cabbage leaf and cut the thick part with a knife or a pair of scissors.

Place a portion of the ground beef mixture in the center of the cabbage leaf and roll it.

Do the same thing to all the leaves until you finish your ground beef filling.

Grease your 9×13 pan.

Place half of your tomato sauce at the bottom then place your filled cabbage leaves.

As a last touch, top with the remaining tomato sauce.

Cover your pan with foil and cook it until cabbage is soft (about 90 minutes)

 

NOTE: You can use a premade tomato sauce and season it with some oregano, rosemary, thyme, garlic, and parsley. This definitely makes it well-seasoned and better.