TO MAKE SWEET AND SOUR TOMATOE SAUCE
Coat 3 quart sauce pan with 1 Tablespoon of oil and place over medium heat.
Add 1 clove smashed garlic and saute for 1 minute
Add tomatoes and cook stirring occasionally for 5 min. Add vinegar and sugars simmer until sauce thickens, about 5 minutes
Season with salt and pepper and remove from heat.
FOR CABBAGE STUFFING
Place skillet over med heat and coat with 2 tablespoons of olive oil. Saute onion and 1 clove of minced garlic for about 5 minutes, until soft
Stir in the tomatoe paste, wine,parsley, and 1/2 cup of prepared sauce, mix to incorporate and remove from heat
In a large bowl add the beef, egg, cooked rice and the sauteed onion mixture; mix with hands, season with generous amounts of salt and pepper.
FOR CABBAGE LEAVES
Bring a large soup pot of salted water to a boil. Cut the core out of the cabbage as best you can. Cook cabbage whole. Pull the large leaves off as they become pliable and easily removed from head. Set aside on a towel as you remove them.This method allows you to get large undamaged leaves of cabbage. The reason for two heads is you need the largest of leaves. Save the smaller cooked cabbage leaves for your side dish later in the week. Check our Vanced1 recipe for cabbage soup.
When all the cabbage leaves are done being blanched carefully cut out the thoughest part of the vein at the bottom to make your "Galumpkies" easier to roll.
Take large leaves and lay them on the bottom of a casserole dish, let part of the leaves hang over the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. This works GREAT.
Put about 1/2 cup of beef mixture in the center of a cabbage leaf. Fold the sides in roll up the cabbage to enclose the filling. Place the rolls side by side in the cabbage covered casserole dish. Pour the remaining sweet and sour tomatoe sauce on top. Fold the hanging leaves over the top to enclose and keep the moisture in
Bake for 1 hr. at 350
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (778g)|
|Recipe Makes: 6|
|Calories from Fat: 464 (32%)|
|Amt Per Serving||% DV|
|Total Fat 51.5g||69 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 144.4mg||44 %|
|Sodium 304.4mg||10 %|
|Potassium 1320.1mg||35 %|
|Total Carbohydrate 203.2g||60 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 187.9g|
|Protein 44.8g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1467
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