Cabbage Rolls My mother use to make these for me and my sister growing up. I use to thick they were so big and it was fun that I had my very own roll and she would accompany this rolls with her homemade corn cakes. This is my version on cabbage rolls the tomatoes sauce is sweet with a little spice.

Ingredients

8 serv.

Filling
ground beef↗1⁄2 lb
sweet italian ground pork↗1⁄2 lb
garlic cloves↗2
chopped
green pepper↗1⁄2 cup
jalapeno pepper1
chopped, deseeded
red jalapeno chile1
chopped, deseeded
chopped red onions or 1/3 cup white onion1⁄3 cup
egg↗1
salt↗1 1⁄4 teaspoons
pepper↗1 1⁄4
cooked long-grain rice↗1⁄2 cup
milk↗1⁄4 cup
cabbage leaves↗8
Sauce
grape tomatoes, sliced in half↗6 -8
(8 ounce) can tomato sauce↗1
(14 1/2 ounce) can stewed tomatoes↗1
tablespoon brown sugar↗1
lemon (Squeeze lemon Juice)↗1
tablespoons apple cider vinegar↗2
tablespoon salt↗1
teaspoon pepper↗1
cup chopped fresh parsley1⁄4
cup water↗1⁄4

Step-by-step instructions

1
Bring a large pot of water to boil . Boil cabbage leaves in the boiling water about 2-3 minutes. Drain well. Cook rice keep it a little firm not all the way cook. (The rice will cook the rest of the way from the steam from the cabbage rolls).
2
In a large mixing bowl, combine all filling ingredients together. Mix well. Place 1/4 cup of meat mixture in the center of each cabbage leaf, and roll up, burrito style. Place in a baking dish or Dutch oven.
3
For the sauce in a saucepan, Combine all ingredients except the parsley, in a saucepan and simmer for about 2 to 3 minutes. Pour sauce over the rolls. Save some of the sauce for reserve when the rolls are done.
4
Bake 350 F degree cover for 2 hours. Once done pour the reserve sauce over the rolls and serve.

Source: food.com

Original recipe ↗

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