Miriam's Cabbage Rolls
A treasured family recipe for cabbage rolls filled with beef and rice and baked in Miriam’s sweet and tangy tomato sauce.
Ingredients
- 1 large head cabbage
- 1 egg
- 1 large onion
- 2 lbs ground beef, medium ground will result in more flavour from the additional fat, lean ground is lower in calories and fat
- 1/2 cup rice, long grain white or basmati
- 2 tsp salt
- 1 tsp pepper
- 1 796 ml can crushed tomatoes
- 1/2 cup water
- 2 lemons, juiced
- 1 cup sugar
Instructions
- Cut the heart out of cabbage and remove any outer wilted or brown leaves.
- Place cabbage in a pot of boiling water and add enough water to cover the entire cabbage.
- Boil for 5 minutes, remove cabbage from water and carefully separate the leaves. Drain well between sheets of paper towel.
- Beat the egg in a medium-size bowl.
- Peel and grate the onion.
- Add the ground beef, egg, rice, grated onion, salt and pepper and mix well.
- Lay out cabbage leaves, inside of leaf toward you, and spoon approximately 4 oz of the mixture onto each leaf. Form into a roll—you should get 10 rolls.
- Mix crushed tomatoes, water, lemon juice and sugar together in a bowl.
- Arrange rolls in a large pot on top of the stove and pour tomato mixture over them, making sure they are covered completely.
- Cover pot tightly and cook for 2 hours at medium-low heat.
- Remove pot from stove and place in 350 F degree oven, covered, and cook for an additional 2 hours.
- Serve with a sprig of parsley or dill and a side of sour cream or plain Greek yogurt.