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Stuffed Cabbage Rolls

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 Stuffed Cabbage Rolls
Recipe for the week of January 10-14, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 6 servings
Ingredients
Tomato Sauce
  • 2 tablespoons butter
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 28 ounce can crushed tomatoes do not drain
  • 15 ounce can tomato sauce
  • 1/2 teaspoon Salt
  • 1 tablespoon oregano
  • 1/4 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 1 cup vegetable broth
  • 1 tablespoon red wine vinegar
  • 3 Tablespoons vegetable oil
Cabbage Rolls
  • 1 pound ground beef
  • 1 cup long grain white rice cooked
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley leaves chopped divided use
  • 1 egg
  • 1 head cabbage
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 6 servings
Ingredients
Tomato Sauce
  • 2 tablespoons butter
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 28 ounce can crushed tomatoes do not drain
  • 15 ounce can tomato sauce
  • 1/2 teaspoon Salt
  • 1 tablespoon oregano
  • 1/4 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 1 cup vegetable broth
  • 1 tablespoon red wine vinegar
  • 3 Tablespoons vegetable oil
Cabbage Rolls
  • 1 pound ground beef
  • 1 cup long grain white rice cooked
  • 1/2 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley leaves chopped divided use
  • 1 egg
  • 1 head cabbage
Instructions
To Make the Sauce
  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot. Stir in the brown sugar and red wine vinegar. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
To Make the Rolls
  1. While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage. Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
  2. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  3. Shape 1/3 of a cup (portion scoops) of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
  4. Coat large pan with oil and then layer with tomato sauce. Place cabbage rolls in pan on top of sauce, drizzle remaining sauce on top. Cover with foil. Steam for 20-30 mins or until rolls are cooked through.
To Serve
  1. Sprinkle with remaining 2 tablespoons of parsley, then serve.