- 2 tablespoons of extra virgin olive oil
- 1/2 large onion, chopped
- 3 minced garlic cloves
- 2 tablespoons of tomato paste
- 1 (28 oz) can tomato puree
- 2 tablespoons of balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- pink salt
- Freshly ground black pepper
- 15 cabbage leaves
- 1 lb. minced meat
- 1/4 cup uncooked white rice
- 1/4 cup Italian rusk
- 1/2 large onion, chopped
- 2 tablespoons freshly chopped parsley, plus more for garnish
- pink salt
- Freshly ground black pepper
Step 1: Heat up the oven and make the filling sauce.
Preheat oven 350 degrees.
Heat the oil in a large, deep pan (or a large saucepan) over medium heat.
About 5 minutes after adding the onions, the food is soft.
Add the tomato paste and garlic, stir, and cook for 1 minute, until the smell is good.
Pour the vinegar, sugar, and oregano over the tomatoes.
Step 2: Cook the filling sauce.
Turn down the heat to medium-low and let it cook for 20 minutes.
Add salt and pepper to taste.
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Step 1: Cook the cabbage leaves in water.
Blanch the cabbage leaves for about 1 minute in a large pot of boiling water, until they are soft and stretchy.
Second, make the filling
Mix the ground beef, 1 cup of the sauce, the rice, the bread crumbs, the onion, and the parsley in a large bowl.
Add salt and pepper to taste.
Step 3: Get the baking sheet ready
Spread the sauce in a thin layer on the bottom of a large baking dish.
Step 4: Write out the lists
Cut the hard, triangular rib out of each cabbage leaf with a paring knife.
Put about 1/2 cup of the filling at one end of each sheet, then roll, bending the sides as you go.
In a baking dish, put the rolls seam-side down on top of the sauce.
Pour the rest of the sauce over the cabbage rolls, and then cover the dish with aluminum foil.
Step 5: Put the rolls in the oven
Bake for 1 hour and 15 minutes, or until both the rice and the meat are done.
Enjoy !