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Traditional Cabbage Rolls Recipe

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Contributor:  
Contributor:  
True McDonald

Category:
Category:

Ingredients:  
Ingredients:  
1 head of cabbage
1-1/2 cups chopped onion - divided
1 tablespoon butter
2 cans (14.5 oz each) Italian stewed tomatoes
6 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt - divided
1 cup cooked rice (add more as needed)
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (uncooked)
1/4 pound ground Italian pork (uncooked)

Directions:
Directions:

Prepping the Cabbage Leaves:

In a large pot, cook cabbage in boiling water for 9 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 10 large outer leaves (refrigerate remaining cabbage for another use); set aside.


Making the Sauce:

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


Making the Filling:

Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining 1/2 cup onion and salt. Crumble beef and sausage over mixture and hand-mix until homogenized.


Making the Rolls:

Remove thick vein from cabbage leaves (about 3" up) for easier rolling. Place about 1/3-1/2 cup meat mixture on each leaf; fold in sides. Starting at the bottom (thick) edge, roll up leaf to completely enclose filling. Secure in place with toothpicks and place seam side down in a skillet. Top with the sauce.


Cooking the Rolls:

Cover and cook over medium-low heat for 1 hour. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160. Yield: 5 servings (2 rolls per person).

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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