Stuffed Cabbage Rolls

Cabbage Rolls

Ingredients:

1 large cabbage

Filling:
2 ¼ pounds ground beef
1 cup uncooked rice
3 teaspoons oil
1 medium onion, diced fine
2 cloves garlic, minced
1 egg, beaten
½ teaspoon red pepper flakes (optional)
Salt & pepper to taste

Sauce:
3 tablespoons oil
2 tablespoons flour
1 46-oz. can tomato juice
3-4 tablespoons tomato paste
½ cup brown sugar
Juice of 1 lemon
Salt & pepper, to taste

Directions:

Prepare cabbage by either boiling or freezing method. Remove and check leaves. To see the process on how to freeze or boil the cabbage, click here. To learn about checking the leaves for insects, click here.

Combine all ingredients for meat mixture in a bowl and mix well. Take a single leaf of cabbage, and place a couple of tablespoons of filling at the base of the leaf. Roll the leaf up, folding in the sides as you roll. Rolls should be able to remain sealed without a toothpick.

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To make the sauce, heat oil in a large pot, stir in flour, and cook until brown. This is called making a Roux, and it will act as a thickener for the sauce. Add rest of ingredients in order listed. Bring to boil and simmer for 5 minutes.You can add more lemon juice, sugar or pepper, according to taste.

In a large 8-quart stock pot, place a few of the extra/small or torn leaves that you have left over from making the rolls, and line the bottom of the pot. Add about and inch or so of sauce, and lay your cabbage rolls carefully, seam side down, in the sauce one by one. The rolls may be piled in layers if necessary. Cover the rolls with the remainder of the sauce, and any cabbage you have left over can be used to cover the rolls. If you have extra filling, you can either freeze it for next time, or make small meatballs out of it, and place it in the sauce as well. Cook on low flame for 2 hours, adding more water if necessary. The rolls are done when the meat is cooked through and the rice is tender.

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