Ingredients Jump to Instructions ↓

  1. 8 large whole cabbage leaves

  2. 1 teaspoon olive oil

  3. 1 large sweet onion, sliced and separated into rings

  4. 1 (28 ounces) can crushed tomatoes

  5. 2 cloves garlic, quartered

  6. 2 cups water Stuffing:

  7. 1 pound ground beef (ground chuck recommended)

  8. 1/2 pound bulk Italian sausage

  9. 1/2 cup diced sweet onion

  10. 1 Tablespoon kosher salt

  11. 1/2 teaspoon black pepper

  12. 2 teaspoons dried oregano, crushed between palms

  13. 2 teaspoons dried basil, crushed between palms

  14. 2 garlic cloves, pressed

  15. 1 egg, lightly beaten

  16. 1/4 cup tomato paste

  17. 1 cup rice, cooked al dente and cooled

Instructions Jump to Ingredients ↑

  1. Preparation: Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside. Coat the bottom of a large Dutch oven with olive oil and place over medium heat. Add onions and toss to coat. Cover and sweat the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes , quartered garlic cloves, and water. Simmer about 15 minutes, stirring occasionally. Meanwhile, combine ground beef , Italian sausage , diced onions , salt , pepper , oregano , basil , pressed garlic , egg, tomato paste, and rice . Divide meat mixture into 8 portions. Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling. Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 hour. Yield: 8 servings Cabbage Rolls Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to, Inc.


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