Ingredients
1 large green cabbage (core removed)
1 lb ground beef (80/20)
½ lb ground pork
½ small yellow onion, grated
4 garlic cloves, minced
1 tsp lemon zest
1 large egg, beaten
2 cups cooked rice
1 tsp kosher salt
½ tsp black pepper
Tomato Sauce:
1 tbsp olive oil
½ small yellow onion, grated
3 garlic cloves, minced
28 oz crushed tomatoes
½ cup water
1 tsp salt
¼ tsp black pepper
Garnish (optional):
Fresh dill or parsley
Sour cream
Instructions
Prep Cabbage: Boil cored cabbage 10-15 mins. Peel leaves; trim stems.
Make Filling: Combine beef, pork, onion, garlic, lemon zest, egg, rice, salt, and pepper.
Cook Sauce: Sauté onion and garlic in oil. Add tomatoes, water, salt, pepper. Simmer 15 mins.
Assemble Rolls: Place 2-3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange in dish.
Bake: Pour sauce over rolls. Bake at 350°F 50-60 mins. Rest 10 mins. Garnish and serve.
Notes
Freezing: Cool baked rolls completely. Freeze in airtight containers with sauce up to 3 months. Thaw overnight before reheating.
Shortcut: Use 1 jar (24 oz) marinara sauce instead of homemade.
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