Stuffed Cabbage is an old-fashioned family recipe that is easy to make and comforting.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 cup cooked brown rice
- 3 tablespoons Dijon mustard
- 1 egg
- 1/2 teaspoon salt and 1/8 teaspoon pepper
- 1 head green cabbage
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (16-ounce) can tomato puree
- 1 (14-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preparation:
In large saucepan, combine ground beef with onion; cook and stir until beef is browned; drain well.
In large bowl, mix together beef mixture, rice, mustard, egg, and salt and pepper. Cut out core end of cabbage and remove 8 whole leaves. Soak the leaves in hot water until limp.
Chop remaining cabbage and add to beef and rice mixture. Roll up 1/4 cup meat mixture in each cabbage leaf. Reserve any remaining meat mixture.
In same large skillet, saute garlic in oil until tender. Add tomato puree, diced tomatoes, bay leaves, sugar, salt, and pepper. Simmer for 15 minutes, stirring frequently. Remove bay leaves.
Place cabbage rolls in a Dutch oven or large casserole. Top with any remaining meat mixture. Pour tomato sauce over all. Cover and bake at 350 degrees for 80-90 minutes until cabbage is tender. 8 servings
