Ingredients: |
Ingredients: 1 large head Savoy Cabbage (the leaves are easier to work with)
2 pounds extra lean ground beef (or ground chicken)
1 medium onion, grated
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
½ cup raw long-grain white rice
Sweet and Sour Tomato Sauce:
1 tablespoons butter or vegetable oil
1 medium onion, chopped
1 28 oz can of pureed tomatoes
juice of one lemon
1/4 to 1/2 cup brown sugar (depending on amount of sweetness you prefer)
Salt and pepper to taste
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Directions: |
Directions:1. Core the cabbage. Carefully separate the leaves. Blanch 16 large leaves in boiling water for about 1 minute, or until bright green and just softened. Immediately refresh the blanched leaves in ice water. Drain and reserve.
2. Mix the ground beef with the grated onion, garlic, salt, pepper, and rice. Divide this mixture into sixteen 2-ounce balls. Using moistened hands, form the balls into cylinders.
3. Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, fold in the sides, and complete rolling to enclose the filling. Continue, filling all the cabbage leaves. Place them, seam side down, on a tray. Reserve, covered and refrigerated.
4. Melt the butter in a heavy saucepan large enough to hold the sauce. Sauté the second onion until soft and golden.
5. Add the tomato sauce, lemon juice, brown sugar, salt and pepper to taste, and stir to combine. Increase the heat and simmer the sauce for 5 minutes.
6. Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover whole pan with tin foil.
7. Bake for 2 hours in a preheated 350ºF oven. |
This recipe for Sweet and Sour Cabbage Rolls is from