Tomato Sauce:
- ½ cup Yellow Onion chopped
- 2 tbsp Olive Oil
- 1 tsp Garlic minced
- 1 tsp Red Pepper flakes
- 28 ounces Fire Roasted Tomatoes with the
Cabbage Rolls:
- 1 ½ cups Cooked Rice
- ½ cup Yellow Onion diced
- 2 tsp Garlic freshly minced
- 1 tsp Salt
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp Italian Seasoning
- 2 eggs
- 2 pounds Ground Beef
- 1 head Cabbage
- ¼ cup Parsley minced
- Non stick spray
1. In a skillet over medium high heat, add the olive oil2. Toss in the onion and cook until the onions are translucent3. Add in the minced garlic and stir together with the onion4. Add in the Fire Roasted Tomatoes, tomato sauce, seasonings, Salt and Pepper5. Stir to mix and continue to heat to a simmer6. Add the brown sugar, red wine vinegar, continue to simmer7. In a large pot, boil water and add the head of cabbage, cover and boil for 7 to 8 minutes8. Remove the cabbage from the water and set it on a tray9. Peel 12 leaves off the head10. In a large bowl combine the hamburger, egg, rice, onion, garlic, salt and pepper and seasonings11. Stir to combine and mix well12. Lay the cabbage leaves on a flat surface13. Cut the thick part of the stem off the leaf14. Roll a portion of the beef mixture into a log shape and place in the center of the cabbage leaf15. Fold the sides of the leaf in, then roll the meat up like you would an egg roll16. Continue with the leaves and beef mixture until all the beef is used17. Preheat the oven to 350*18. Spray a 9x13 baking pan with non stick cooking spray19. Spoon half the sauce mixture in the bottom of the pan20. With the seam down, place the cabbage rolls in the baking dish21. Top with the remaining sauce22. Cover the baking dish with Aluminum Foil23. Bake for 90 minutes, until the cabbage is soft24. Garnish with Parsley25. Serve and Enjoy!
