Recipe by Sharlene~W
This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added ketchup and wine to develop flavor. A long running family favorite.
Top Review by Timothy H.
These were very good, thou I did made many changes.I used 1 onion and used Bratswurst from Wisconsin instead of Italian sausage.I also did not use any tomato sauce,ketchup or tomato paste.I used beef broth instead.I also did not use sour cream! I did use wine,but only in my glass to drink!Before baking I spread out all the remaing cabbage across the top to keep the moisture in the cabbage rolls.
- 1 head cabbage, cored
- 44.37 ml butter
- 2 onions, chopped
- 453.59 g lean ground beef or 453.59 g Italian sausage
- 236.59 ml cooked rice
- 2.46 ml allspice
- 793.78 g can tomatoes
- 226.79 g can tomato sauce
- 170.09 g can tomato paste
- 4.92 ml salt
- 2.46 ml garlic salt
- 4.92 ml thyme
- 1.23 ml pepper
- 14.79 ml sugar
- 28.39 ml ketchup
- 28.39 ml Burgundy wine
- 118.29 ml sour cream
Directions See How It's Made
- Preheat oven to 350°F.
- In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
- Cool; separate leaves and set aside.
- Melt butter in a skillet and sauté onions until they are golden.
- Put half of the onions in a bowl with the ground beef.
- Mix in the rice and allspice with our hands.
- To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
- Simmer for 15 minutes.
- Stir in burgundy wine.
- Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
- Fold leaf over to enclose meat and roll up folding sides inches.
- Place rolls, seam side down in a baking dish.
- Cover with tomato mixture and bake, uncovered for 1 hour.
- Serve with sour cream.