Cabbage Rolls

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:

1. 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.

1. 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.

1. 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.

1. Prepare the Sauce:

• In a mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, salt, and pepper.

1. 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.

1. 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.

1. 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!