Made of ground meat and rice wrapped in cabbage and drizzled with tomato sauce, stuffed cabbage is a homestyle dish that everyone will enjoy. You can even freeze them by allowing them to cool completely before putting them in a freezer bag. When you’re ready to enjoy them after being frozen, simply put them in a saucepan and simmer until they’re heated.

Ingredients

Sauce:

• 2 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced (or to taste to your liking)
• 2 tbsp. tomato paste
• 1 – 28-oz. can of crushed tomatoes
• Kosher salt
• Freshly ground black pepper

Cabbage Rolls:

• Cabbage leaves
• 1 ½ pounds of ground beef (or more depending on how many you want to make)
• 1 cup of uncooked white rice
• 1 egg
• ¼ cup of Italian bread crumbs
• 1 large onion, chopped
• Salt
• Black pepper

Instructions

1. For your sauce, heat your olive oil and garlic in a saucepan, add onions, and cook for 7-8 minutes on medium-low heat. Add the crushed tomatoes and tomato paste and season with salt and pepper to taste. Bring to a boil and then simmer uncovered for at least a half hour.
2. Bring a pot of water to boil.
3. Remove the core of the cabbage and immerse the head of the cabbage in boiling water for several minutes. Peel the leaves off with tongs as soon as they free up. Set them aside. You will need about 14 leaves.
4. Make your filling by combining ground chuck meat, egg, onion, bread crumbs, rice, salt, and pepper. Add a cup of the sauce to this mixture and mix it.
5. Preheat your oven to 350 degrees F.
6. Place one cup of sauce at the bottom of the pan.
7. Create cabbage rolls by placing the mixture into cabbage leaves and rolling. Place in the pan.
8. Pour the remaining sauce over all cabbage rolls.
9. Cover the dish tightly with a lid or foil and bake for one hour.