Cabbage Rolls
Hearty, tasty, comforting are what stuffed Cabbage Rolls are. Filled with beef, pork, rice and cooked up in a delicious, slightly sweet tomato sauce, you will be going back for seconds, and so will your family.
Servings: 14 Servings
Calories: 248kcal
Equipment
Ingredients
- 1 large cabbage
- 1 1/2 lbs. extra-lean ground beef
- 1 lb. lean pork
- 1 1/2 cups cooked rice
- 4 Tbsp. onion finely chopped
- 1 Tbsp. lemon juice
- salt and pepper to taste
- 1 tsp. paprika
Sauce
- 1 large onion diced
- 2 Tbsp. canola oil
- 1/2 cup hot water
- 680 ml. can tomato sauce
- 1/2 cup brown sugar
- 1/4 cup lemon juice
Instructions
- Core cabbage and place in a large pot.
- Fill the hole with vinegar and salt. Fill the pot with water to the top of cabbage but not flowing into the core.
- Bring to a boil, turn the stove off, cover and leave overnight.
- The next morning your cabbage is cooled and ready to work with, perfect!
- Combine meat, rice, 2 Tbsp. sugar, 4 Tbsp. onion, 1 Tbsp. lemon juice, salt, pepper, and 1/2 tsp. paprika.
- Take an appropriately sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll tucking sides of the leaf in and place on a platter seam side down.
- Continue with remaining leaves.
- Saute the diced onion in the canola oil with salt, pepper and 1/2 tsp. paprika, until translucent.
- Place in the bottom of a large roasting pan. Add hot water and stir to combine.
- Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
- Mix tomato sauce with the brown sugar and lemon juice, pour over the cabbage rolls.
- Cover and bake at 325F for 1 1/2 to 2 hours.
- If the sauce is coming out too thin then cook with the lid off.
Nutrition
Serving: 1 | Calories: 248kcal | Carbohydrates: 16g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 324mg | Fiber: 1g | Sugar: 9g