Ingredients:
- 1 medium head cabbage (3 pounds)
- 1/2 pound uncooked ground beef
- 1/2 pound uncooked ground pork
- 1 can (15 ounces) tomato sauce, divided
- 1 small onion, chopped
- 1/2 cup uncooked long grain rice
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon snipped fresh dill or dill weed
- 1/8 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon sugar
Directions:
- Prepare Cabbage Leaves:
- Cook the cabbage in boiling water just until the outer leaves pull away easily from the head.
- Set aside 12 large leaves for the rolls.
- Prepare the Filling:
- In a small bowl, combine the ground beef, ground pork, 1/2 cup of the tomato sauce, chopped onion, uncooked rice, dried parsley, salt, dill, and cayenne pepper. Mix well.
- Prepare the Cabbage Leaves:
- Cut out the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
- Place about 1/4 cup of the meat mixture on each cabbage leaf.
- Overlap the cut ends of the leaf, fold in the sides, and roll up from the cut end.
- Arrange the Rolls:
- Slice the remaining cabbage and place it in the bottom of a Dutch oven.
- Arrange the cabbage rolls seam side down over the sliced cabbage.
- Prepare the Sauce:
- In a bowl, combine the diced tomatoes, sugar, and the remaining tomato sauce. Pour this mixture over the cabbage rolls.
- Bake the Rolls:
- Cover the Dutch oven and bake at 350°F (175°C) for 1 1/2 hours, or until the cabbage rolls are tender.
Enjoy your delicious Stuffed Cabbage Rolls!