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Savory Stuffed Cabbage Rolls with Meat and Tomato Sauce

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
12 servings
Dinner
Savory Stuffed Cabbage Rolls with Meat and Tomato Sauce
Ingredients
  • 2 cups uncooked long-grain rice
  • 4 cups water
  • 2 large heads savoy cabbage
  • 1 cup water
  • 2 onions, chopped
  • 3 tablespoons butter
  • 3/4 cup uncooked long-grain rice
  • 1 pound extra-lean ground beef
  • 1/2 pound pork sausage
  • 4 cloves garlic, minced
  • 2 teaspoons dried dill weed
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white sugar
  • 1 (28 ounce) can whole peeled tomatoes, with liquid
  • 1 (26 ounce) can condensed tomato soup
  • 8 bay leaves
Instructions
1
Rinse rice in cold water to remove impurities. Then, combine the cleaned rice with 4 cups of water in a medium-sized saucepan; heat it until boiling point is reached. Lower the heat, cover the pan and let it simmer for 20 minutes or until all the water is absorbed.
2
On a separate note, take out the tough core parts of cabbage using a slender knife with an extended handle.
3
Place one head of cabbage in a microwave-safe container, positioning the cored part downwards. Pour 1/2 cup of water into the container and cover it with a lid; then microwave on high for 10 minutes.
4
Afterwards, turn the cabbage over and cook it covered again for an additional 10 minutes. Allow the cabbage to cool down until it's manageable, then carefully separate its leaves and remove any tough or fibrous parts. Repeat the same process for the second cabbage head.
5
Sauté half of the onions in 3 tablespoons of melted butter until they become translucent and slightly softened (do not let them turn brown). Combine the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar in a large mixing bowl. Mix everything together until well incorporated.
6
Spoon about 2 tablespoons of the mixture onto each cabbage leaf. Bring one end of the leaf over the filling, roll and tuck it in to prevent the filling from falling out.
7
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
8
Arrange leftover cabbage leaves at the bottom of two 9x13-inch casserole dishes. Arrange the cabbage rolls in a single layer so they are tightly packed against each other.
9
Blend tomatoes and condensed tomato soup using a food processor or blender. Pour the tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of the sauce in each dish. Cover each dish tightly with aluminum foil.
10
Bake the cabbage rolls in the preheated oven for 2 hours. Remove from the oven and let it cool for 15 minutes before removing the foil. Serve hot.