Stuffed Cabbage with Tomato Sauce

By emtoothfxr

Delicious and hearty. good comfort food for a cold fall or winter day. Use homemade tomatoe sauce and precooked/previously frozen portion of rice to cut down on prep time. make the meat mixture day before or morning of and roll them then cook that evening. Serve with mashed potatos or grilled/broiled squash.Kids ate the meat without the cabbage leaves. shahin loved it.

Ingredients

• Cabbage Rolls:
• 8 large Savoy cabbage leaves
• Kosher salt, as needed
• 1 3/4 pounds ground beef
• 1 cup cooked basmate or white rice
• 1/4 cup nonfat sour cream or yogurt
• 2 teaspoons kosher salt
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 tablespoon hamburger seasoning from Remlinger farms or 1/2 tspn allspice
• Freshly ground black pepper
• defrosted tomato/basil sauce

Details

Servings 6

Preparation

Step 1

Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

In a large bowl, place the uncooked beef, rice, sour cream, and 2 teaspoons salt.

Heat Pam in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper and the hamburger seasoning to taste.

Lay the cabbage leaves on a work surface and blot dry with paper towels. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.

Preheat the oven to 375 degrees F.
Pour the tomato sauce over the rolls , cover with foil and cook one hour.

Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.