Cabbage Rolls

Ingredients

1 medium head of green cabbage (approximately 2 lbs/900g)

1 lb (450g) ground beef

1 cup (240ml) uncooked long-grain rice

1 medium onion, finely chopped (approximately 1 cup/240ml)

2 cloves garlic, minced

1 (28 ounce/794g) can crushed tomatoes

1 (15 ounce/425g) can tomato sauce

1 cup (240ml) beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Optional: 1/4 cup chopped fresh parsley for garnish

Directions

Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage using a sharp knife. Submerge the cabbage in the boiling water for about 5-7 minutes, or until the outer leaves are softened enough to peel off easily. Remove the leaves and set aside. Repeat until you have enough leaves for your rolls (about 12-16).

Prepare the filling: In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, oregano, basil, salt, and pepper. Mix well.

Assemble the cabbage rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture in the center of the leaf. Fold the sides of the leaf inward, then roll it up tightly from the bottom to the top. Repeat with the remaining leaves and filling.

Prepare the sauce: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the crushed tomatoes and tomato sauce. Stir in the beef broth. Bring to a simmer.

Cook the cabbage rolls: Gently place the cabbage rolls seam-down in the sauce. Cover the pot and simmer for 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through. If necessary, add a little more broth to prevent sticking.

Serve: Garnish with fresh parsley, if desired. Serve hot.

Notes

Freeze cabbage, take out of freezer night before , thaw in sink overnight.