Stuffed Cabbage Rolls

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Stuffed Cabbage ~

Get ingredients ready:

1 head cabbage
1 pound ground beef
1 small to medium onion, finally chopped
2 tablespoons olive oil
1 small bunch parsley (optional)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce

(Our family favorite & raised my kids on… home canned tomatoes ~ BEST!)  
If that’s not available, my fav is crushed tomatoes. Obviously, you can use personal favorites, ;D
(make it work 😉 )

A little brown sugar to sprinkle on top…optional ♥ a good option

*Note: I’ve made these cabbage rolls this way for over 40 years, BUT…I’m going to try oven method today (song pops in my head “for the first time today”; link at bottom of post) 🎼 🎵 🎶
& that method I am adapting from →
Stuffed Cabbage Rolls
I’ll copy & paste following the stove top method…save someone from having to go to another site…maybe ?
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Parboil head of cabbage, w/core cut out, just long enough to soften leaves. While cooling, mix other ingredients in large bowl, excluding crushed tomatoes. I also reserve a little of liquid from cabbage water. Add tomatoes to the same large pot, ready to tuck little cabbage rolls in.
I’m so bad about measuring! But take aprox 1/4 cup of meat/rice mix, starting at stem end…roll, tuck in ends & roll rest of way. Set aside, seam side down. Tuck into tomato juice same way…seam down. I don’t waste yummy cabbage either, so I add remaining chunks of cabbage to pot.
Need enough juice or sauce to cover the rolls, so water, stock or tomato juice can be added. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes.
Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.This can also be finished off in oven if preferred. For instance…if you’re worried about burning on bottom of pot. I’ve done both with equally good results.

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OVEN METHOD 😀

Stuffed Cabbage Rolls
Author: Charon Ray
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 6
These are by far the tastiest cabbage rolls I’ve ever made, and this recipe makes a large portion so for us it covers two or more meals!

Ingredients-
Large head of cabbage
1 pound ground chuck
1/2 cup of rice, cooked
1 small onion, grated
2 eggs
1 t. salt
1/4 t. pepper
1 large onion, sliced (I skipped onions)
1 large can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, drained
2 cans (14.5 ounces each) stewed whole tomatoes, drained
3-4 t. lemon juice
1 t. salt
1/4 t. pepper
3/4 cup brown sugar

Instructions-
Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.
Place a few of the leaves in the bottom of a large baking dish.Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up.
Arrange layers of cabbage rolls, seam side down, and cover with sliced onions.
Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with brown sugar.
Bake, covered, for 45 minutes. Uncover and bake 15 more minutes.
Notes: Of course, use CSA tomatoes when they are available!
& from me →Better yet if you have homemade canned tomatoes.

BTW, I don’t usually use minute rice. I’m use to having bags of Mexican rice. Thought I’d give em a plug since I found a stuffed cabbage recipe on their site.
Now…to do the usual & inundate this post with photos lol.
And not even good ones! I was shakey today. Lack of sleep :O

http://www.youtube.com/watch?v=ICkWjdQuK7Q

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