Ingredients
2tbspbutter
½cuponion,finely chopped
1tspgarlic,minced
28oztomatoes,crushed, do not drain
15oztomato sauce
salt,to taste
pepper,to taste
2tbspbrown sugar
1tbspred wine vinegar
1lbground beef,use 90% lean
1cupcooked rice
½cuponion,finely chopped
1tspgarlic,minced
1tspsalt
½tsppepper
¼cupparsley leaves,fresh chopped, divided use
1egg
1cabbage,head
Cooking spray
Preparation
Melt the butter in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes or until translucent.
Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
Stir in the brown sugar and red wine vinegar. Bring to a simmer.
Cook for 10 to 15 minutes, stirring occasionally.
While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
Immerse the cabbage head in the boiling water. Cook for 3 to 5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add ½ cup of the tomato sauce to the bowl. Stir to combine.
Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
Shape ⅓ of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
Preheat the oven to 350 degrees F.
Coat a 9 by 13-inch pan with cooking spray. Place ½ of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
Cover with foil. Bake for 60 to 90 minutes or until cabbage is tender and meat is cooked through.
Sprinkle with remaining 2 tablespoons of parsley, then serve.
