Cabbage Rolls Recipe
Ingredients
for the filling:
- 8-10 cabbage leaves
- 1 pound lean ground meat
- 1 teaspoon salt
- 1 1/2 teaspoon pepper
- 1/2 medium onion, chopped
- 1 cup rice
- 1/2 cup milk
- 2 crushed garlic
- 1 egg, beaten
- Your favorite cheese for topping
For the sauce:
- 1 8 oz can tomato sauce
- 1/2 tablespoon sugar
- 2-3 tablespoons chili garlic sauce
- 1/2 teaspoon lemon juice
Cabbage Rolls Recipe
Instructions
- To easily remove the cabbage rolls, bring a large pot of salted water to a boil and add all the cabbage. Typically, I start by cutting around the stem at a 45 degree angle with a sharp knife. Make a deep cut into the cabbage by inserting the knife about 1.5 inches deep. I usually make a second cut around the removed core to make removing the leaves easier. Cook the cabbage for at least 5 minutes. After that, you can easily remove the leaves. You can use pre-cooked rice or make your own. Of course, it’s easier and faster if you use cooked rice.
- Step 1
Bring a large pot of salted water to a boil, then whisk the eggs and milk in a mixing bowl. Mix ground beef, salt, pepper, garlic, onion, and rice. - Step 2
In a separate mixing bowl, combine tomato sauce, sugar, chili sauce, and lemon juice. Mix until well combined. - Step 3
Make a deep cut in the cabbage at a 45 degree angle and remove the stem. Place in boiling water and boil for 5 minutes. Remove 8 to 10 leaves using tongs. Allow the leaves to cool completely. Next, spread out the cabbage leaves and add about 4 tablespoons (1/4 cup) of the mixture. Please roll it up. - Step 4
Pour a layer of sauce into the bottom of the baking dish. Place the cabbage rolls side by side and pour over the remaining sauce. Place a lid or aluminum foil on the pot. Place in preheated 350°F oven for 1 hour. Then remove from the oven and grate your favorite cheese. - Step 5
Serve the cabbage rolls and enjoy!!