Stuffed Cabbage Rolls

Step 1

Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 2-3 minutes or until translucent.

Step 2

Add the garlic and cook for 30 seconds.

Step 3

Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Stir and bring to a simmer.

Step 4

Cook for 10-15 minutes, stirring from time to time.

Step 5

In the meantime, bring a large pot of water to a boil.

Step 6

Preheat oven to 350 degrees F.

Step 7

Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.

Step 8

Remove from water and peel 12 large leaves.

Step 9

In a large bowl, mix until combined the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley, and the egg.

Step 10

Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.

Step 11

Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.

Step 12

Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

Step 13

Coat a 9x13 inches pan with cooking spray. Pour half of the tomato sauce on the bottom and arrange the cabbage rolls seam side down, in the baking dish. Top with the remaining sauce.

Step 14

Cover with foil.

Step 15

Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.

Step 16

Sprinkle with the remaining parsley and serve.