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Cabbage Rolls

There’s something incredibly comforting about a warm, home-cooked meal that fills the house with an irresistible aroma. For me, cabbage rolls have always been one of those dishes that bring back fond memories of family gatherings and Sunday dinners.
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Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Tomato Sauce:
  • 2 tbsp olive oil
  • ½ cup yellow onion finely chopped
  • 1 tsp garlic minced
  • 1 tsp crushed red pepper
  • 28 oz can fire-roasted tomatoes undrained
  • 15 oz can tomato sauce
  • 2 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste
For the Cabbage Rolls:
  • 2 lb ground beef 80/20
  • 1 ½ cups cooked white rice
  • ½ cup yellow onion finely chopped
  • 2 tsp minced garlic
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • ¼ cup fresh parsley minced
  • 2 eggs
  • 1 head cabbage
  • Cooking spray

Method
 

Make the sauce:
  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic and cook 1 minute. Stir in tomatoes, tomato sauce, crushed red pepper, brown sugar, vinegar, salt, and pepper. Simmer 15 minutes.
Prepare the cabbage:
  1. Boil a large pot of water and cook the cabbage head 7–8 minutes until leaves are flexible. Peel 12 large leaves and trim thick ribs.
Make the filling:
  1. In a bowl, combine ground beef, rice, onion, garlic, salt, pepper, cumin, Italian seasoning, parsley, and eggs. Mix well.
Assemble rolls:
  1. Place a portion of meat mixture in each cabbage leaf and roll like a burrito.
Bake:
  1. Preheat oven to 350°F. Grease a 9×13-inch pan. Spread half the sauce on the bottom, arrange rolls seam-side down, top with remaining sauce, cover with foil, and bake 90 minutes until tender.
Serve:
  1. Garnish as desired and enjoy!
  2. Enjoy!