Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
Print Recipe
Slow-cooked Cabbage Rolls
Print Recipe
Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe