- 1 large head cabbage
- 1.5 lb ground beef
- 1 med onion
- 1.5 cups rice
- 1 can tomato paste
- Spices – garlic, italian seasoning, salt, pepper, paprika
- 1 large can crushed tomatoes
- 2 tbsp white wine vinegar
- 1 tbsp brown sugar
Step 1: Boil a huge pot of water. Carefully remove the outer large leaves and blanch in boiling water for 5 minutes or until soft. Remove and drain.
Step 2: Add all sauce ingredients and simmer on low. Brown the ground beef. I also made mashed potatoes to go with the rolls. Just peel and dice up several potatoes and boil until soft.
Step 3: If you’re making mashed potatoes too, add butter, 1/2 cup milk, 1/2 cup sour cream and some salt, and mash together.
Then I put the potatoes in a small crock pot to keep warm because I was transporting them. Also I sprinkled some paprika on top.
Step 4: Drain the ground beef. Add diced onions and cook 5 more minutes until soft, and add any desired spices. Also, boil or microwave the rice. Mix beef, rice, and tomato paste together. Fill cabbage leaves with about 1/4 cup (fist-sized) of mix. Fold over one end, tuck both sides, and then roll tightly.
Step 5: The extra cabbage from inside I also boiled, poured some tomato sauce over, and added to the bottom of a sprayed crock pot. The rolls I began layering over the cabbage.
Step 6: Pour the sauce over the rolls, and then enjoy! (I was taking them to class for lunch. Lucky classmates right?!)