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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head cabbage, cored
1 large onion, chopped and divided
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1 1/2 teaspoon salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound bulk Italian sausage
Directions:
Directions:
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove large outer leaves (refrigerate remaining cabbage for another use); set aside.

In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large baking dish. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.

 

 

 

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