Cabbage Rolls

 

Whatever you name them cabbage rolls, stuffed cabbage, piggies, golabki, or anything else, cabbage leaves packed with meat and rice are a comfort dish that everyone on the table will probably like.

 

 

18 large cabbage leaves

 

2 tablespoons vegetable oil

1 ½ pounds lean ground beef (95% fat preferred)

1 cup cooked rice

1 large onion chopped

1 clove garlic minced

½ teaspoon crushed red pepper flakes

1 teaspoon salt

1 teaspoon pepper

1 large egg lightly beaten

½ cup milk

 

For the sauce:

15 ounce can tomato sauce

15 ounce can diced tomatoes (do not drain)

¼ cup light brown sugar

¼ cup white balsamic vinegar

¼ cup water

2 tablespoons cornstarch

¼ cup chopped parsley leaves for garnish

 

Bring a big saucepan of salted water to a boil over high heat. Drop a few cabbage leaves into the boiling water at a time. Cook, covered, for 3 minutes, or until wilted and malleable. With tongs, transfer to a strainer to drain. Repeat until all of the leaves have been par-boiled. Remove the thick center ribs by cutting a long narrow triangle along both sides of the rib. Remove the ribs and set aside. Set the leaves aside.

In a large ovenproof skillet (or Dutch oven), heat the oil over medium-high heat until it shimmers. Cook until the onion begins to caramelize, about 5 minutes. Sauté the garlic and crushed red pepper flakes for 30 seconds. Turn off the heat in the skillet. Place 1⁄2 of the onion in a large mixing basin.

 

 

Remove the pan from the heat and add the ground beef, cooked rice, salt, pepper, egg, and milk to the leftover onion mixture. To mix, use a wooden spoon to stir everything together. Divide the ground beef and rice mixture among the 16 cabbage leaves evenly. To keep the contents from leaking out, overlap the chopped ends of the cabbage. Fold in the sides and place the filling over the overlapped region. To make a neat roll, wrap the leaf tightly around the filling. Place the cabbage roll in the now-empty pan, Dutch oven, or baking dish, seam side down. Repeat until all of the filling has been utilized.

 

Add the tomato sauce, diced tomatoes, brown sugar, and vinegar to the mixing bowl with the remaining onions. Pour the sauce over the cabbage rolls. Cover the skillet with a cover or foil and bake for 45 minutes, or until the sauce is bubbling and the rolls are cooked through. Spoon some of the sauce over the cabbage rolls after removing the cover. Continue to bake, uncovered, for 15 minutes more.

 

Transfer the cabbage rolls to a serving dish with care. Place the skillet with the sauce on the stovetop and heat over medium heat. Whisk together the 1/4 cup water and cornstarch, then gradually add to the skillet sauce. Cook until the sauce has thickened. Serve the tomato sauce over the cabbage rolls right away, sprinkled with parsley.