Stuffed Cabbage Rolls
Recipe for the week of January 10-14, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield6 servings 15minutes
Cook Time
Servings Prep Time
Yield6 servings 15minutes
Cook Time
Tomato Sauce
  • 2tablespoons butter
  • 1/2cup onion finely chopped
  • 1teaspoon garlicminced
  • 28ounce can crushed tomatoesdo not drain
  • 15ounce can tomato sauce
  • 1/2 teaspoon Salt
  • 1 tablespoon oregano
  • 1/4 teaspoon black pepper
  • 2tablespoons brown sugar
  • 1cup vegetable broth
  • 1tablespoon red wine vinegar
  • 3Tablespoons vegetable oil
Cabbage Rolls
  • 1pound ground beef
  • 1cup long grain white ricecooked
  • 1/2cup onion finely chopped
  • 1teaspoon garlicminced
  • 1teaspoon Salt
  • 1/2teaspoon black pepper
  • 1/4cup fresh parsley leaves choppeddivided use
  • 1 egg
  • 1 head cabbage
To Make the Sauce
  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot. Stir in the brown sugar and red wine vinegar. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
To Make the Rolls
  1. While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil. Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage. Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
  2. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
  3. Shape 1/3 of a cup (portion scoops) of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
  4. Coat large pan with oil and then layer with tomato sauce. Place cabbage rolls in pan on top of sauce, drizzle remaining sauce on top. Cover with foil. Steam for 20-30 mins or until rolls are cooked through.
To Serve
  1. Sprinkle with remaining 2 tablespoons of parsley, then serve.