Cabbage Rolls

  • Serves: 8
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Calories: 473
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Ingredients

  • 1 Large head of green cabbage, core removed (we used savoy)
  • 1 Tbsp Extra virgin olive oil
  • 1 lbs Ground beef, 80/20
  • 1/2 lb Ground pork sausage, mild
  • ¼ cup White onion, finely minced
  • 4 Garlic cloves, minced
  • 1 tsp Sea salt
  • ½ tsp Freshly ground black pepper
  • 2 cups Cooked white rice
  • 12 oz Tomato paste
  • 1 cup Ketchup
  • 6 Strips bacon

Method

  1. Preheat oven to 350°F.
  2. Bring a large pot of water to a rapid boil. Add the cored head of cabbage, cover and reduce to a simmer. Cook cabbage until just tender, about 10 minutes. Using two large spatulas, remove the cabbage head from the pot and transfer to a large plate. Allow to cool completely.
  3. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add in ground beef, sausage and onions and cook, breaking up with a wooden spoon, until meat is cooked through and onions are soft, about 8 minutes. Add in garlic and cook until fragrant, about 2 minutes longer. Season meat mixture with salt and pepper and remove from heat.
  4. Add the cooked white rice along with tomato paste to the meat mixture and stir until combined.
  5. Carefully peel the leaves away from the cabbage head. Scoop 1/2 - 3/4 cup filling and place it in the center of one cabbage leaf. Fold the bottom half over the filling and then tuck the sides in. Carefully roll the cabbage over. Lay the cabbage roll seam side down in a 9x13 baking dish. Repeat with remaining cabbage leaves until the filling is all used, makes about 12 rolls.
  6. Brush the rolls with ketchup and lay strips of bacon on top of the ketchup. Cover and bake for 30 minutes. Uncover and bake for another 15 minutes until bacon is crisp.

Note: These can be prepped a day ahead. Just cover and refrigerate until ready to bake.