• Prep Time 30 min.
  • Cook time 2 hours
  • Yield 8-10

Instructions

Preheat oven to 350 degrees.

Carefully take the core out of the cabbage. Cook in a pot of boiling water for one or two minutes. This is just to loosen and soften the cabbage leaves so they come off in whole pieces. Take a few off and then put the cabbage back in the boiling water. Do this until you have 10 large leaves. Remove the cabbage from the pot. You can use the rest of the cabbage for another dish.

Saute onions in a butter until the onions have softened. Add the garlic and saute for another 5 minutes. Remove from stove and cool.

Mix together the beef, rice, eggs, paprika, salt and pepper. When the onions are cool add them into this mixture.

Mix the crushed tomatoes with the stock and season with salt and pepper. Spread about 1/2 cup of tomato mixture on bottom of lasagna or casserole dish. Take a cabbage leaf and put about 1/2 cup of beef filling inside and rolls up. Place seam side down on top of crushed tomatoes. Repeat this until all the cabbage leaves are stuffed. Pour the remaining tomato sauce on top of rolls. Cover tightly with a lid or foil and bake for 2 hours.

Serve with sour cream and sauerkraut.

Cabbage rolls in the making

Cabbage rolls in the making

rolling cabbage rolls

rolling cabbage rolls

cabbage rolls in pan

cabbage rolls in pan

 

Enjoy,
Lorraine