Ingredients
Scale
- 2 pounds ground beef
- ½ cup chopped onion
- 1½ cups cooked white rice
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1 head of cabbage
- 3 minced garlic cloves
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup minced fresh parsley
- Cooking spray, as needed
FOR THE TOMATO SAUCE:
- ½ cup finely chopped yellow onion
- 2 tablespoons olive oil
- 15 ounces canned tomato sauce
- 2 minced garlic cloves
- 1 teaspoon crushed red pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons brown sugar
- 28 ounces canned fire-roasted tomatoes and juice
- Salt and black pepper, to taste
Instructions
- First make the sauce.
- Heat the oil in a pot over a moderate heat and saute the onion until tender.
- Stir in the minced garlic and then the canned fire-roasted tomatoes plus their juice, tomato sauce, salt, black pepper, and seasonings.
- Stir and cook for 5 minutes, then stir in the vinegar and sugar.
- Simmer for 15 minutes, stirring every now and then.
- Meanwhile, bring a pot of water to a boil and add the whole cabbage for 8 minutes or until pliable.
- Peel off 12 large leaves.
- Stir the ground beef, rice, garlic, onion, seasonings, parsley, salt, pepper, and egg. You can use your hands to mix.
- Cut off the thickest part of each leaf rib using scissors.
- Shape a piece of the meat mixture into a log shape and put it on a cabbage leaf, then roll up burrito-style.
- Repeat with the rest of the meat mixture and the rest of the cabbage.
- Preheat the oven to 350 degrees F.
- Spray a 13 x 9-inch baking dish with nonstick spray and add half the fire-roasted tomato sauce mixture in there.
- Arrange the cabbage rolls on top, seam side down.
- Pour the rest of the sauce on top, then cover with foil and bake for 1 hour 30 minutes or until the cabbage is tender.
- Serve hot.
- Cook Time: 2 hours