INGREDIENTS
FOR THE SAUCE
2 tbsp. extra-virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
2 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
2 tbsp. balsamic vinegar
1 tbsp. brown sugar
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
FOR THE CABBAGE ROLLS
15 cabbage leaves
1 lb. ground beef
1/4 c. uncooked white rice
1/4 c. Italian bread crumbs
1/2 large onion, chopped
2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
DIRECTIONS
FOR THE SAUCE
- Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano.
- Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.
FOR THE ROLLS
- In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.
- Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.
- Spread a thin layer of sauce on the bottom of a large baking dish.
- Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil. Bake 1 hour 15 minutes, until rice and meat are cooked through.
- Garnish with more parsley before serving.
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CL::JG
