Tender leaves of cabbage stuffed and rolled with beef, garlic, onion and rice; simmered in a sumptuous, velvety tomato sauce.
The preparation time entirely depends on which method you use to soften your cabbage leaves. It can be anywhere from 30 minutes to an hour to 24 hours plus if you freeze it. Yield: 6 to 8 servings
Cabbage Rolls
  • 1 large head green cabbage, about 2 to 2¼ pounds
  • 2 pounds ground beef
  • 2 eggs (not necessary, you can leave them out, but they bind and make the meat fluffier)
  • 1 medium onion, grated or minced
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup uncooked white rice (I like using long-grain) *
Tomato Sauce:
  • 2 tablespoons butter or vegetable oil (I use 1 tablespoon of each)
  • 2 cloves garlic, finely chopped
  • 1 medium onion, chopped (medium dice)
  • 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
  • juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
  • 2 tablespoons to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with 1 to 2 tablespoons and taste the sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon)
  • Salt and pepper to taste
  • ½ cup golden raisins (optional)
  • Chopped parsley, for garnish
  1. Fill a large pot with water and bring it t