Ingredients:
For the Rolls:
- 1 large head of cabbage
- 1 lb ground beef (or turkey)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (optional)
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 tbsp brown sugar (optional, to balance acidity)
- 1 tsp Worcestershire sauce (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in boiling water for about 2-3 minutes to soften the leaves. Remove and let cool. Peel off the leaves carefully.
- Make the Filling:
- In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and oregano. Mix until well combined.
- Assemble the Rolls:
- Take a cabbage leaf and place a generous spoonful of the meat mixture at the base of the leaf. Fold in the sides and roll up tightly. Repeat until all filling is used.
- Prepare the Sauce:
- In a mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, salt, and pepper.
- Layer in a Baking Dish:
- Spread a small amount of sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top.
- Bake:
- Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45-60 minutes, until the rolls are cooked through.
- Serve:
- Allow to cool slightly before serving. Enjoy your delicious cabbage rolls with a sprinkle of fresh herbs, if desired!
Tips for Success:
- Variations: You can add shredded carrots or bell peppers to the filling for added flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Enjoy your comforting cabbage rolls! They’re perfect for a hearty meal!