Prep 0 mins
Cook 0 mins
- 1 large head of cabbage, cored
- 1 tablespoon butter
- 2 medium onions, chopped
- 3⁄4 lb lean beef, ground
- 1⁄4 lb pork sausage, ground
- 1 cup white rice or 1 cup brown rice, cooked
- 1⁄2 teaspoon allspice
- 1 (28 ounce) can tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1 teaspoon thyme
- to taste sour cream
- Preheat oven to 350.
- In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
- Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
- Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
- To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
- Simmer for 15 minutes.
- Place a small amount of meat mixture on each cabbage leaf.
- Fold leaf over to enclose meat and starting at the stem end, roll up.
- Place rolls, seam side down in a buttered baking dish.
- Cover with tomato mixture and bake, uncovered for 1 hour.
- Serve with sour cream.
I put my cabbage in the freezer and take it out the night before I make them, this saves a lot of time and moisture in the kitchen.
This recipe is NOT quick & easy. It IS very bland, however. I prepared it exactly according to recipe. It's healthy and filling, but very very boring. I won't be making this one again. Sorry.
I read other home cooks' reviews and decided to add cumin, oregano and salt in the filling. As for the sauce, I used Italian stewed tomatoes instead of diced tomatoes. Added 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce and fresh thyme. The flavor was pretty good. However, this recipe takes time and effort. I wouldn't say that the result was all worth it.