Stuffed Cabbage Rolls

Ingredients

• 2 heads of cabbage
• 2 lbs ground beef
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic, minced
• 1 tbsp parsley, chopped
• 2 slices onion, diced
• 1 (15 oz) can tomato sauce
• 1 (28 oz) can crushed tomatoes
• 1/4 cup tomato sauce (for mixing with the meat)
• Salt and pepper, to taste

Preparation

1. Boil one head of cabbage in a large pot of water until the leaves are pliable. Carefully peel off each leaf, cutting away the thick stem from the base of each leaf.
2. In a large bowl, combine ground beef, cooked rice, egg, minced garlic, parsley, diced onion, and 1/4 cup of tomato sauce. Season with salt and pepper to taste.
3. Place a small portion of the meat mixture (about the size of a sausage) onto each cabbage leaf. Roll the leaf around the filling, tucking in the sides to secure it. Place each roll seam-side down in a greased casserole dish.
4. Cover the bottom of the casserole dish with some tomato sauce and a few cabbage leaves to prevent the rolls from sticking or burning.
5. Pour the crushed tomatoes over the cabbage rolls.
6. Cover the dish with foil and bake in a preheated oven at 375ºF (190ºC) for approximately 75 minutes.
7. Reduce the oven temperature to 325ºF (165ºC) and bake for an additional 90 minutes, or until the cabbage is tender. Baste the rolls with the sauce every hour.
8. Serve the rolls with the remaining tomato sauce.

Enjoy your delicious stuffed cabbage rolls!