20 min prep time, 45 min cooking time, serves 8 people
Cabbage Rolls are a popular dish in many cuisines throughout the world, but mainly centered around Eastern Europe. They usually consist of cooked cabbage leaves wrapped around a tender ground meat and rice filling. This specific recipe calls for the rolls to be cooked in a simple tomato sauce which makes for a fabulous main course.
- 2 lb lean ground beef (80% or higher)
- 1/2 cup long-grain white rice, uncooked
- 1 medium head cabbage, core removed
- 1 can tomato sauce (15 oz)
- 2 onions, grated
- 1 tsp fresh mint, chopped
- 1 tsp salt
- 1/3 tsp turmeric
- 1/4 tsp dried oregano leaves
- 1/4 tsp pepper
- Fill a large pot about 1/3 full of water. Bring it to a boil and add the the cabbage to the pot. Cook for 15 to 20 minutes, turning occasionally until the cabbage has softened.
- Drain the pot and let the cabbage cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Shave off some of the thick center rib of the cabbage leaves with a sharp knife so the leaves are less rigid.
- In a large bowl, mix the ground beef, white rice, grated onions, dried oregano leaves, chopped fresh mint, and 1/2 tsp of salt together. Place 3 tbsp of beef mixture in each cooked cabbage leaf. Roll up the cabbage, tucking in the sides as you completely cover the mixture.
- Place the cabbage rolls seam side down in another pot, covering it with a large plate. Pour water into the pot up until it covers all the rolls. Cook the rolls for 20 minutes over medium high heat.
- Mix tomato sauce with turmeric, 1/2 tsp of salt, and pepper in a small bowl. Pour the sauce over the rolls. Reduce the heat to medium and let it simmer for 20 minutes.
- Turn off the heat and serve immediately.