- 8
Ingredients
- 15-16 leaves cabbage; 1-2 heads
- 1 lb ground beef
- 1/2 cup rice; uncooked
- 2 onions; minced
- 1 egg
- 1 cup tomato paste
- 5 Tbs sugar
- 3 Tbs cider vinegar
- 1 clove garlic; minced
- 1/2 cup water; or more
- salt and pepper to taste
Preparation
Step 1
Use a large head of cabbage (or 2 smaller ones). Core the head and place in a large kettle of boiling water. Let stand a few minutes to loosen outer leaves. Remove cabbage head from water, let stand to cool slightly, then remove the softened leaves. Continue this process until enough softened leaves have been removed. Cut away the thick center of each leaf. Combine meat, rice, onion, salt, pepper and egg. Mix well. Place about 1/4 cup filling in each leaf. Tuck the sides of the leaf first, then roll each leaf into a roll. As each leaf is rolled, place it in layers in a large dutch oven. Combine tomato paste, sugar, cider vinegar and garlic. Add water. Pour over cabbage rolls and cook, covered, over very low heat, simmering for 2-3 hours. Watch heat carefully so that it does not burn the sugar and cause the rolls to stick. Add more water if necessary. At the end of cooking, the sauce will be thick and mostly absorbed.
Note: This recipe is good reheated and served the next day. Can also be doubled.