Stuffed Cabbage Rolls with Tomato Sauce
INGREDIENTS:
Sauce:
28 oz. Fire roasted diced tomatoes , 1 can of 28oz, undrained
2 Tbsp. Olive oil
15 oz. Can Tomato sauce
½ C. Onion , chopped
2 Tbsp. Brown sugar
1 tsp. Minced garlic
1 Tbsp. Red wine vinegar
1 tsp. Red pepper flakes
Salt and pepper to taste
Cabbage Rolls:
1 Head of cabbage, Large
1 tsp. Cumin
2 lbs. Ground beef
1 tsp. Italian seasoning
1 ½ C. Cooked white rice
¼ C. Parsley, Chopped, fresh
½ C. Onion , chopped
2 Eggs, Large
Salt and pepper to taste
DIRECTIONS:
Heat 2 tbsp of olive oil in a saucepan over medium heat.
Stir in ½ cup of onion, and saute until tender.
Mix in the minced garlic, and saute for another 30 seconds.
Stir in the remaining sauce ingredients, and bring to a light boil.
Cover, reduce heat to medium-low, and simmer for 15 minutes.
Bring a pot ¾ of the way full of water to a boil.
Add the cabbage head to the boiling water, and cook for about 8 minutes, until the leaves are softened a bit.
Heat the oven to 350 degrees.
Remove the cabbage and run it under cold water.
Pull off 12 of the large outside leaves.
Cut the hard rib area off of each cabbage leaf …
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