#stuffedcabbage #cabbagerolls #simplerecipe
1/2 lb ground italian sausage & 1/2 lb ground beef
1 cup rice(Uncle Ben’s)
1/2 cup onion-finely chopped
1 tsp garlic-chopped fine
1 tsp salt & pepper
1/2 cup parsley
1 egg
1 head of cabbage
Tomatoe sauce:
2 TBPS butter
1/2 cup onion finely chopped
1 tsp garlic chopped fine
28 oz can crushed tomatoe
15 oz can tomato sauce
2 TBPS brown sugar
1 TBSP red wine vinegar
Heat a large pot of water to boiling-cut the core out of the cabbage-when water comes to a boil, place the cabbage core side down and cover with a lid and let steam for 10 minutes. Remove and place on a cookie sheet and let cool, take forks to remove the leaves. Cut the stems with a knife.
In a medium skillet, over medium heat, melt the butter and add the garlic and onion. Saute a couple of minutes and add in the crushed tomatoes, tomato sauce, brown sugar & red wine vinegar. Cover and simmer for 10-15 minutes.
In a medium skillet, add a bit of olive oil, add the onion & garlic. Beat the egg, pour over the meat and stir in the parsley. Brown the mixture until no pink is left. Add half of the tomato sauce in the meat. Stir in the rice, cover and cook for an additional 10 minutes.
Preheat oven to 350. Spray a 9 x13 casserole. Pour the remaining tomato sauce in the bottom of the casserole. Spoon the meat in the cabbage, roll and tuck in the sides. Place stem side down. Cover with foil and bake for 45-55 minutes or until the cabbage is cooked through.
Enjoy!