Stuffed Cabbage

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Stuffed Cabbage

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Comfort food at its finest.
Ingredients
  • FOR THE SAUCE
  • 2 tbsp. extra-virgin olive oil
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 1 (28-oz.) can crushed tomatoes
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. brown sugar
  • 2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • FOR THE CABBAGE ROLLS
  • 15 cabbage leaves
  • 1 lb. ground beef
  • ¼ c. uncooked white rice
  • ¼ c. Italian bread crumbs
  • ½ large onion, chopped
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. FOR THE SAUCE
  2. Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano.
  3. Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.
  4. FOR THE ROLLS
  5. In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.
  6. Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.
  7. Spread a thin layer of sauce on the bottom of a large baking dish.
  8. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil. Bake 1 hour 15 minutes, until rice and meat are cooked through.
  9. Garnish with more parsley before serving.

 

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