Green cabbage, tomato basil pasta sauce, ground chuck, and garlic combine to create delectable Stuffed Cabbage Rolls—the perfect entrée for a delicious family supper.
Stuffed Cabbage Rolls
- 2½ teaspoons kosher salt, divided
- 1 large head green cabbage, cored
- 1 (25-ounce) jar tomato basil pasta sauce
- 1½ pounds ground chuck
- 1 small yellow onion, minced
- 1 cup quick-cooking long-grain rice
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground black pepper
- Garnish: sour cream, chopped fresh parsley, ground black pepper
- Preheat oven to 350°.
- In a large Dutch oven, add water to a depth of 4 inches and 1 teaspoon salt; bring to a boil over medium-high heat. Add cabbage; cook until leaves are softened enough to separate one at a time with tongs. Drain leaves well. Reserve 12 large leaves.
- Spread 1½ cups pasta sauce in an even layer in the bottom of a 3-quart baking dish. In a large bowl, stir together beef, onion, uncooked rice, garlic, egg, parsley, pepper, and remaining 1½ teaspoons salt. Divide mixture among reserved large cabbage leaves, placing in center at base of leaf. Fold long sides of leaves over filling; starting at one short end, roll up. Place rolls, seam side down, in prepared pan. Pour remaining pasta sauce onto rolls. Cover with foil.
- Bake until cabbage is tender, about 1 hour. Let stand for 10 minutes before serving. Garnish with sour cream, parsley, and pepper, if desired.
When cooking cabbage, if leaves begin to tear when separating, wait 30 seconds to 1 minute before trying to separate again.