Stuff Cabbage Rolls

Submitted by shaysfoodjourney

"Cabbage Rolls My mother use to make these for me and my sister growing up. I use to thick they were so big and it was fun that I had my very own roll and she would accompany this rolls with her homemade corn cakes. This is my version on cabbage rolls the tomatoes sauce is sweet with a little spice."

 

• Ready In: 2hrs 30mins
• Ingredients: 23
• Serves: 8

ingredients

• Filling

• 1⁄2 lb ground beef
• 1⁄2 lb sweet italian ground pork
• 2 garlic cloves, chopped
• 1⁄2 cup green pepper
• 1 chopped jalapeno pepper, deseeded
• 1 chopped red jalapeno chile, deseeded
• 1⁄3 cup chopped red onions or 1/3 cup white onion
• 1 egg
• 1 1⁄4 teaspoons salt
• 1 1⁄4 pepper
• 1⁄2 cup cooked long-grain rice
• 1⁄4 cup milk
• 8 cabbage leaves

• Sauce

• 6 -8 grape tomatoes, sliced in half
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 tablespoon brown sugar
• 1 lemon (Squeeze lemon Juice)
• 2 tablespoons apple cider vinegar
• 1 tablespoon salt
• 1 teaspoon pepper
• 1⁄4 cup chopped fresh parsley
• 1⁄4 cup water

directions

1. Bring a large pot of water to boil . Boil cabbage leaves in the boiling water about 2-3 minutes. Drain well. Cook rice keep it a little firm not all the way cook. (The rice will cook the rest of the way from the steam from the cabbage rolls).
2. In a large mixing bowl, combine all filling ingredients together. Mix well. Place 1/4 cup of meat mixture in the center of each cabbage leaf, and roll up, burrito style. Place in a baking dish or Dutch oven.
3. For the sauce in a saucepan, Combine all ingredients except the parsley, in a saucepan and simmer for about 2 to 3 minutes. Pour sauce over the rolls. Save some of the sauce for reserve when the rolls are done.
4. Bake 350 F degree cover for 2 hours. Once done pour the reserve sauce over the rolls and serve.