Directions:
FOR THE SAUCE
Step One: Preheat Oven and Prepare Sauce Filling
Preheat oven to 350°. In a large deep skillet (or
large pot) over medium heat, heat oil. Add onion and cook until soft, 5
minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute.
Pour over tomatoes then add vinegar, sugar, and oregano.
Step Two: Cook the Sauce Filling
Lower heat to medium-low and simmer for 20 minutes.
Season with salt and pepper.
FOR THE ROLLS
Step One: Blanch the Cabbage Leaves
In a large pot of boiling water, blanch cabbage leaves
until tender and flexible, about 1 minute.
Step Two: Make filling
In a large bowl, combine ground meats, 1 cup sauce,
rice, bread crumbs, onion, and parsley. Season with salt and pepper.
Step Three: Prepare Tray for Baking
Spread a thin layer of sauce on the bottom of a large
baking dish.
Step Four: Make the Rolls
Using a paring knife, cut out the hard triangular rib
from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf,
then roll up, tucking in the sides as you roll. Place rolls seam side-down on
top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then
cover dish with foil.
Step Five: Bake the Rolls
Bake 1 hour 15 minutes, until rice and meat are cooked
through.
Ingredients:
FOR THE SAUCE
2 tbsp extra-virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 (28-oz.) can crushed tomatoes
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 tsp dried oregano
Himalayan pink salt
Freshly ground black pepper
FOR THE CABBAGE ROLLS
15 cabbage leaves
1 lb ground beef
1/4 cup uncooked white rice
1/4 cup Italian bread crumbs
1/2 large onion, chopped
2 tbsp freshly chopped parsley, plus more for garnish
Himalayan pink salt
Freshly ground black pepper
Nutritional Info (2 rolls):
Calories - 275
Fat - 20g
Carbs - 10g
Protein - 26g
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