Easy Stuffed Cabbage Rolls

Instructions

Tomato Sauce:

Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 2-3 minutes or until translucent.

Add the garlic and cook for 30 seconds.

Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire and red wine vinegar. Stir and bring to a simmer.

Cook for 10-15 minutes, stirring from time to time.

Cabbage Rolls:

In the meantime, bring a large pot of water to a boil.

Preheat oven to 350 degrees F.

Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.

Remove from water and peel 12 large leaves.

In a large bowl, mix until combined ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley and the egg.

Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.

Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.

Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.