Stuffed Cabbage Rolls

Prep Time
25 minutes

Cooking Time
2 hours and 20 minutes

Yields
5 servings


INGREDIENTS

FOR THE SAUCE
2 tbsp. extra-virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
2 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
2 tbsp. balsamic vinegar
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper

FOR THE CABBAGE ROLLS
15 cabbage leaves
1 lb. ground beef
1/4 c. uncooked white rice
1/4 c. Italian bread crumbs
1/2 large onion, chopped
2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper


DIRECTIONS

FOR THE SAUCE

1. Preheat the oven to 350°.
2. In a large deep skillet (or large pot) over medium heat, heat oil.
3. Add onion and cook until soft, 5 minutes.
4. Stir in tomato paste and garlic and cook until fragrant, 1 minute.
5. Pour over tomatoes then add vinegar, and oregano.
6. Lower heat to medium-low and simmer for 20 minutes.
7. Season with salt and pepper.

FOR THE ROLLS

1. In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.
2. Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley.
3. Season with salt and pepper.
4. Spread a thin layer of sauce on the bottom of a large baking dish.
5. Using a paring knife, cut out the hard triangular rib from each cabbage leaf.
6. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.
7. Place rolls seam side-down on top of sauce in a baking dish.
8. Spoon remaining sauce on top of cabbage rolls then cover the dish with foil.
9. Bake for 1 hour 15 minutes, until rice and meat are cooked through.
10. Garnish with more parsley before serving.

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