Ingredients Jump to Instructions ↓

  1. 8 White cabbage leaves (large)

  2. Tomato Sauce

  3. 2 cups 474ml Canned smooth tomato sauce

  4. 1 teaspoon 5ml Sugar

  5. Filling

  6. 1/4 lb 113g / 4oz Ground pork

  7. 1/2 lb 227g / 8oz Ground beef

  8. 1/3 cup 20g / 0.7oz Chopped onion

  9. 1 cup 237ml Canned tomatoes, with juice

  10. 1/3 cup 53g / 1.9oz Long-grain rice

  11. 1 tablespoon 15ml Worcestershire sauce

  12. 1 tablespoon 15ml Chopped fresh oregano

  13. 1/2 cup 118ml Water

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. 1/2 cup 73g / 2.6oz Grated White Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Removed the center veins from the cabbage leaves, keeping leaves in one piece. Blanch in salted water for 30 seconds and lay out to cool.

  2. Combine the Tomato Sauce ingredients, bring to a boil, and set aside.

  3. Preheat oven to 375 degrees.

  4. In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese.

  5. Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf. Pour 1/2 of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes.

  6. This recipe yields 4 servings.


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