INGREDIENTS:
Sauce:
2 tablespoons extra virgin olive oil
½ cup yellow onion finely chopped
2 cloves garlic minced
28 ounces canned crushed tomatoes (1 large can)
14.5 ounces tomato sauce
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
Rolls:
1 head cabbage
1 pound lean ground beef
1 cup instant rice OR cooked white rice
1 egg lightly beaten
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
Optional: fresh herbs for garnish
METHOD:
1. Preheat the oven to 350 degrees and prepare a 9×13 baking pan with cooking spray. Set aside.
2. In a large pot filled with water, boil the head of cabbage for 5 minutes. Pull 12 leaves off of the head, set aside to cool.
3. To prepare the sauce: Heat oil over medium-high heat and cook onion until tender. Add garlic and cook for one additional minute. Add the crushed tomatoes, tomato sauce, and seasonings and simmer for 10 minutes. Remove from heat and set aside.
4. To prepare the stuffing: In a large bowl, combine the beef, rice, egg, and seasonings. Mix until fully incorporated. Add 1 cup prepared sauce into the mixture.
5. Fill each prepared leaf with about ¼ cup of the mixture and carefully fold the cabbage around, wrapping tightly.
6. Place the stuffed cabbage rolls into the pan, seam side down, and top with the additional sauce.
7. Bake for 60 minutes or until the internal temperature reaches 160 degrees. Check halfway and spoon extra sauce over rolls if needed.
