STUFFED CABBAGE ROLLS

Directions:

FOR THE SAUCE

Step One: Preheat Oven and Prepare Sauce Filling

Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano.

Step Two: Cook the Sauce Filling

Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.

FOR THE ROLLS

Step One: Blanch the Cabbage Leaves

In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.

Step Two: Make filling 

In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.

Step Three: Prepare Tray for Baking

Spread a thin layer of sauce on the bottom of a large baking dish. 

Step Four: Make the Rolls

Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil. 

Step Five: Bake the Rolls

Bake 1 hour 15 minutes, until rice and meat are cooked through. 

Ingredients:

FOR THE SAUCE

2 tbsp extra-virgin olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 tbsp tomato paste

1 (28-oz.) can crushed tomatoes

2 tbsp balsamic vinegar

1 tbsp brown sugar

2 tsp dried oregano

Himalayan pink salt

Freshly ground black pepper

FOR THE CABBAGE ROLLS

15 cabbage leaves

1 lb ground beef

1/4 cup uncooked white rice

1/4 cup Italian bread crumbs

1/2 large onion, chopped

2 tbsp freshly chopped parsley, plus more for garnish

Himalayan pink salt

Freshly ground black pepper

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