Stuffed Cabbage Rolls

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Prep:

This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added catsup and wine to develop flavor. A long running family favorite.

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Ingredients [?]

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  • add   1 (8 ounce) can tomato sauce
  • add   1/2 cup sour cream
  • add   1/2 teaspoon allspice
  • add   1 teaspoon salt
  • add   1 (6 ounce) can tomato paste
  • add   1 head cabbage
  • add   1 lb lean ground beef or Italian sausage
  • add   1 cup cooked rice
  • add   1/4 teaspoon pepper
  • add   3 tablespoons butter
  • add   1/8 cup Burgundy wine
  • add   1 tablespoon sugar
  • add   1/2 teaspoon garlic salt
  • add   1 (28 ounce) can tomatoes
  • add   2 onions
  • add   1/8 cup catsup
  • add   1 teaspoon thyme

Instructions

  1. Preheat oven to 350°F.
  2. In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
  3. Cool; separate leaves and set aside.
  4. Melt butter in a skillet and saute onions until they are golden.
  5. Put half of the onions in a bowl with the ground beef.
  6. Mix in the rice and allspice with our hands.
  7. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, catsup, salt and seasonings.
  8. Simmer for 15 minutes.
  9. Stir in burgundy wine.
  10. Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
  11. Fold leaf over to enclose meat and roll up folding sides inches.
  12. Place rolls, seam side down in a baking dish.
  13. Cover with tomato mixture and bake, uncovered for 1 hour.
  14. Serve with sour cream.