Stuffed cabbage rolls

– 1 green or Savoy cabbage

– 1 lb ground beef

– 1 lb ground pork

– 2 teaspoons salt

– 3 teaspoons pepper

– 2 small onions, chopped

– 2 cups white rice, rinsed

– 1 cup milk

– 3 cloves garlic, chopped

– 2 eggs, beaten


– olive oil

– 1 onion, finely chopped

– 2 garlic cloves, finely chopped

– 1 large can of good tomatoes

– 5 Italian tomatoes, diced

– 2 tablespoons cider vinegar

– 2 teaspoons Worcestershire

– 1 tablespoon brown sugar

– Salt and pepper to taste

Preheat oven to 350F. Bring a large pot of salted water to a boil. Cut out the heart of the cabbage and plunge it into boiling water for 5 minutes. Take out and carefully remove the leaves, leave to cool and cut off the center rib for easy rolling.

Mix meat, salt, pepper, onions, rice, milk, garlic and eggs together.

In a medium saucepan, heat 2 tablespoons of oil and sauté onion for 3 minutes. Reduce the heat and add the garlic. Cook for one minute, stirring constantly. Add tomatoes, cider vinegar, sugar, and Worcestershire. Simmer for 10 minutes.

Place about 4 tablespoons of the meat mixture on a cabbage leaf. Roll into a cigar shape and tie or secure with a toothpick. Repeat.

Place a thin layer of tomato sauce in an ovenproof dish. Place the cigars side by side in the dish and cover with the remaining sauce. Cover with aluminum foil and bake for 90 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *