Ingredients
Scale
- 1 head green cabbage
- ½ pound ground beef
- ½ pound ground pork sausage
- 2 minced garlic cloves
- ½ finely chopped medium onion
- ¾ cup minute rice or par-boiled white rice
- 1 egg
- ½ teaspoon ground paprika
- 1 tablespoon dried parsley
FOR THE SAUCE:
- ½ finely chopped medium onion
- 1 tablespoon olive oil
- 14½ ounce can petite diced tomatoes
- 15 ounce can tomato sauce
- 1 ½ tablespoon brown sugar
- 1 tablespoon cider vinegar
- 2 minced garlic cloves
- Salt and black pepper, to taste
Instructions
- Bring a big pot of water to a boil and put the whole cabbage in there.
- Boil for 5 minutes then drain in a colander and allow to cool.
- Cut about ½ inch off the stem end and then remove 12 leaves.
- Cut the tough rib out of the stem end in a V-shape.
- Now heat the oil in a skillet and saute the onion in there for a few minutes.
- Turn the heat down, add the garlic and cook for a minute, stirring all the time.
- Add the canned tomatoes, tomato sauce, vinegar, and sugar.
- Add salt and pepper to taste, and then simmer for 10 minutes.
- Meanwhile, preheat the oven to 350°F.
- Spoon a little of the tomato sauce into a 13 x 9-inch casserole dish.
- Combine the meats with the onion, garlic, rice, egg, paprika, and parsley in a bowl.
- Put about ⅓ cup of the meat mixture in the middle of each cabbage leaf.
- Tuck in the sides, rolling them tight.
- Arrange the stuffed cabbage rolls on top of the thin layer of tomato sauce in the casserole dish.
- Spread the rest of the sauce on top, then cover with foil.
- Bake in the oven for 80 to 90 minutes.
- Cook Time: 2 hours 5 minutes