Recipe for stuffed cabbage rolls uses cabbage leaves that have been filled with a delectable ground beef and rice mixture. Then it is cooked in tomato sauce until it is just right. A tasty and entertaining dinner that stores well, allowing you to plan and prepare meals ahead of time. a complete meal in and of itself, with protein, carbohydrates, and fiber!
° 2 cabbage heads
° 2 pounds ground beef (or veal/beef/pork mix)
° 3 cups cooked rice
° 1 egg
° 1 teaspoon garlic
° 1 tablespoon parsley
° 2 slices diced onion
° 1-15 oz. can tomato sauce
° 1-28 oz. can mashed tomatoes
° 1/4 cup tomato sauce (with meat)
° salt and pepper as needed
Put the head of cabbage in a pot of boiling water, and peel the cabbage leaves one by one.
Cut the rough part off the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except for a 15-ounce can of tomato puree and ketchup and place a small amount (sausage size) on a cabbage sheet, roll like fajita and place seam side down in a casserole dish. I put tomato sauce and cabbage leaves or 2 on the bottom of the casserole so the halopki don’t burn.
Pour the mashed tomatoes over the Halupkys.
Cover and bake for about 75 minutes at 375°C degrees.
Turn the oven to 325 degrees and bake for another 90 minutes, until the cabbage is tender. Soak every hour.
Served with tomato sauce.