Stuffed Cabbage Rolls

Stuffed Cabbage ~

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!
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
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


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