It was time to repeat this recipe 😀
I left off 1 egg in my original recipe. Ugh! Pretend it’s there!
Whoooop….there it is 😉
NOTE: I don’t use as much “tomato” as in the “roasting pan” pics below; someone else (lol) added that part. You know the saying…too many cooks
I always do (& immediately went back to) more of a thin sauce ♡ If you prefer big chunks of tomatoes & a thick sauce :-p dish, go for it. I’m after the flavors of cabbage, beef & tomato balanced with a thin sauce.
BTW, in the latest I tried a splash of balsamic & brown sugar; delicious!
And in summer (110-119°) I use stove top method.
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…
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