Stuffed Cabbage Rolls

Instructions

• FOR THE SAUCE
• Preheat the oven to 350°.
• In a large deep skillet (or large pot) over medium heat, heat oil.
• Add onion and cook until soft, 5 minutes.
• Stir in tomato paste and garlic and cook until fragrant, 1 minute.
• Pour over tomatoes then add vinegar, and oregano.
• Lower heat to medium-low and simmer for 20 minutes.
• Season with salt and pepper.
• FOR THE ROLLS
• In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.
• Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley.
• Season with salt and pepper.
• Spread a thin layer of sauce on the bottom of a large baking dish.
• Using a paring knife, cut out the hard triangular rib from each cabbage leaf.
• Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.
• Place rolls seam side-down on top of sauce in a baking dish.
• Spoon remaining sauce on top of cabbage rolls then cover the dish with foil.
• Bake for 1 hour 15 minutes, until rice and meat are cooked through.
• Garnish with more parsley before serving.