Traditional Stuffed Cabbage Rolls

Traditional stuffed cabbage rolls are a recipe that I have adapted from one of from my mother's staple dishes. It's still a favorite in our family. Great for those cold winter evenings!

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CABBAGE ROLLS

Instructions:

Preheat oven to 375 degrees.

From one large head of cabbage, peel off:

8 large outside cabbage leaves.

Prepare a large pot of boiling water and blanch each cabbage leaf until it is no longer firm. Set aside to drain on a paper towel.

Combine:

1 lb. ground beef

1/2 cup uncooked white rice*

1/4 finely chopped onion

2 tbsp finely chopped parsley (optional)

3/4 tsp. salt

A pinch of pepper

1/8 tsp. cinnamon (optional)

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*As a delicious alternative, you can use 3/4 cup of cooked brown or wild rice; 

substitute vegetable broth for water when cooking the rice

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Blend the meat mixture together by hand.

Meanwhile, combine in a small bowl:
1/2 can tomato paste

1 tsp (2-3 tsp for more tartness) of cider vinegar

A little brown sugar (add 1 tsp for less sweet, 1 tbsp for more sweet)

1/2 c. water

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Spoon a little of the tomato paste mixture into the meat mixture and mix well. Divide the ground beef mixture among the cabbage leaves, placing it into the center of the leaf. Roll up the leaf while tucking in the edges to make a pocket. Seal with a toothpick or small skewer.

Lightly butter a Pyrex pie plate or baking pan and place the rolls in one layer. Spoon the rest of the tomato sauce mixture over the cabbage rolls and place into the oven. Bake until the cabbage rolls are tender, about 50 minutes.

Serves 4-5 depending on size of rolls