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Ingredients
Tomato Sauce:
-2 Tbsp olive oil
-1/2 onion diced
-4 cloves garlic minced
-1 Big can of crushed or diced tomatoes -2 cups of tomato sauce
-2 Tbsp tomato paste
-2 Tbsp brown sugar
-1 Tbsp vinegar
-1 Tbsp Worcestershire sauce
-1 tsp dried Italian herbs
-Salt and pepper to taste
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Cabbage Rolls:
-1 head cabbage
-1 Lbs gound beef
-1 cup cooked rice
-1 Tbsp onion powder
-4 cloves garlic minced
-1 Tbsp Worcestershire sauce
-1 tsp paprika
-1 tsp dried Italian herbs
-1/4 cup fresh parsley chopped
-1 egg (optional)
-Salt and pepper
Instructions
Step 1: For the Sauce
Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 3 min., add garlic and cook for 30 seconds.
Add diced tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire and vinegar. Stir and bring to a simmer.
Cook for 10-15 min., stirring from time to time.
Step 2: For the stuffing
Preheat oven to 350F.
-In a large bowl, mix until combined ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley and the egg.
Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
Step 3: Cabbage Rolls
-Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water and cook for 5 min or until the leaves are pliable. Remove from water and peel.
-Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.
-Take 1/3 of a cup of the meat mixture place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture, Repeat.
Step 4: Bake
Coat a pan 1tsp of oil. Pour 1/2 of the tomato sauce on the bottom and arrange in the baking dish. Top with the remaining sauce. Cover with foil. Bake for 70-90 min.
