I have always loved Cabbage Rolls but thought it was too difficult to make. We've had this head of cabbage for a while and decided to give it a try. As I was getting the ingredients out of the fridge Richard announced that Ina Garten was making Cabbage Rolls on Barefoot Contessa. After our lesson from Ina, Richard and I worked together and created a new family favorite.SAUCE
1 large onion, chopped
1 TBSP butter
24 oz tomato sauce
14-15 oz can diced tomato
1/3 cup lemon juice
1 tsp salt
1/8 tsp fresh ground pepper
1/4 cup brown sugar
Saute' onion in butter until translucent. Add all other ingredients. Simmer low while getting cabbage and filling ready.
FILLING
1 lb. ground beef
1/2 cup rice, uncooked
1 small onion, minced
2 eggs, well beaten
1 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp garlic, minced
1/4 tsp oregano
1/2 cup sauce (from above)
Lightly mix all of these ingredients together. Place 1 cup of sauce in bottom of 9 x 13 baking dish to prevent burning.
CABBAGE - 1 large head (3 lbs)
Bring a large pot of water to a boil. Remove the core from cabbage and par boil for 3 minutes Insert a large meat fork in top to remove cabbage from water. Tilt the cabbage over pot to drain hot water. Pry 12-14 whole leaves from cabbage. Immerse in water again if necessary.
Cut the hard center vein from each leaf in a V shape about 2-3 inches long. Place a spoonful of filling right in front of the V. First, fold the V part over the filling, tucking it under. Next fold each side over. Then roll up the rest of the leaf, place in dish seam side down. Continue filling all leafs. Slice a few 1/2 inch wedges from the remaining cabbage head and place in between rolls. Pour remaining sauce over the cabbage rolls. Cover and bake at 350 for 1 1/2 - 2 hours. Next time we are going to cook in the crock pot.
