Description
Tender cabbage leaves stuffed with a savory mixture of ground beef, rice, and herbs, simmered in a rich tomato sauce.
Ingredients
Scale
For the Crust:
- 1 large head cabbage
- 1 lb lean ground beef
- 1/2 cup uncooked long-grain white rice
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 1 cup beef broth
Instructions
1. Prepare the Crust:
- Bring a large pot of water to a boil. Carefully core the cabbage and place the whole head in the boiling water. Peel off the leaves as they become soft and pliable, about 10-15 leaves. Set aside to cool.
- In a large bowl, combine the ground beef, uncooked rice, onion, egg, salt, and pepper. Mix until well combined.
- Place a spoonful of the meat mixture onto the center of each cabbage leaf. Fold the sides over the filling and roll up tightly.
- In a separate bowl, whisk together the crushed tomatoes, brown sugar, lemon juice, and beef broth to create the sauce.
- Spread a thin layer of the sauce in the bottom of a large Dutch oven or pot. Arrange the cabbage rolls seam-side down in the pot. Pour the remaining sauce over the rolls.
- Cover and simmer on low heat for 1 hour and 15 minutes, or until the rice is cooked and the meat is tender.
Notes
You can customize the seasonings to taste.