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Classic Cabbage Rolls

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Ingredients
  

SAUCE

  • 1 tablespoon olive oil
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can 15 ounce tomato sauce
  • 1 can 14.5 ounce petite diced tomatoes
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoons brown sugar
  • salt and pepper to taste

CABBAGE ROLLS

  • 1 large head green cabbage
  • 1/2 pound ground pork sausage
  • 1/2 pound ground beef
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 egg
  • 3/4 cup Minute Rice or long-grain parboiled white rice
  • 1 tablespoon dried parsley
  • 1/2 teaspoon paprika

Instructions
 

  • Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes. Remove to a colander to drain and cool.
  • Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
  • In a large skillet, heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes, stirring several times. Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly.
  • Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste.  Simmer for 10 minutes.
  • Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish.  In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika.
  • Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place the rolls on the tomato sauce in a single layer in the casserole dish.
  • Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce. Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes.