Stuffed Cabbage Rolls

Ingredients Needed

• 2 cups uncooked long-grain rice

• 4 cups water

• 2 large heads savoy cabbage

• 1 cup water

• 2 onions, chopped

• 3 tablespoons butter

• ¾ cup uncooked long-grain rice

• 1 pound extra-lean ground beef

• ½ pound pork sausage

• 4 cloves garlic, minced

• 2 teaspoons dried dill weed

• ¾ teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon white sugar

• 1 (28 ounce) can whole peeled tomatoes, with liquid

• 1 (26 ounce) can condensed tomato soup

• 8 bay leaves

Cooking Instructions

Next, carefully remove the cores from the cabbage using a long, sharp knife.

Place one cabbage in a microwave-safe dish with the cored side facing down. Add 1/2 cup of water, cover, and microwave on high for 10 minutes.

Gently flip the cabbage over and cook, covered, for another 10 minutes. Allow the cabbage to cool until it's safe to handle, then carefully separate the leaves and remove any tough stems. Repeat the process with the second cabbage.

Sauté half of the onions in 3 tablespoons of butter until they are soft and translucent (avoid browning). In a large mixing bowl, combine the cooked and raw rice, cooked and raw onions, ground beef, pork sausage, garlic, dill, salt, pepper, and sugar. Stir until well mixed.

Scoop about 2 tablespoons of the filling onto each cabbage leaf. Fold one edge of the leaf over the filling, then roll and tuck in the ends to keep the mixture secure.

Blend tomatoes and condensed tomato soup in a food processor or blender until smooth. Pour the tomato mixture over the cabbage rolls until they are just covered. Place 4 bay leaves on top of the sauce in each dish. Cover both dishes securely with foil.

Bake in the preheated oven for 2 hours. Once done, remove from the oven and allow to cool for 15 minutes before removing the foil. Serve while hot.

Editor's Note:

This recipe originally appeared in Dinogo Magazine and has been adapted to replace tomato soup with tomato juice. Be sure to adjust ingredient quantities and cooking time if using the magazine version of the recipe.

Nutritional Information (per serving)