Ingredients
Sauce:
2 1/2 quarts Michael's Marinara (or your favorite store bought variety)Filling:
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground beef
4 large eggs -- beaten
1/2 cup finely chopped yellow onions
1 tablespoon garlic -- minced
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon thyme leaves -- fresh, finely chopped
1 teaspoon oregano leaves -- fresh, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper -- fresh ground
Garnish:
Fresh Mozzarella slices and chopped parseley
Cabbage Leaves:
- Bring a large pot of water to a boil.
- Remove the core of the cabbage with a paring knife
- Immerse the head of cabbage in the boiling water for a few minutes
- peel off each leaf with tongs as soon as it s flexible
- Set the leaves aside (Depending on the size of each leaf, you will need at about 14 leaves)
- Preheat the oven to 350 degrees F
- In a large bowl, combine the ground beef, eggs, onion, garlic, breadcrumbs, rice, oregano, thyme, salt, and pepper.
- Add 1 cup of Michael's Marinara to the meat mixture and mix lightly with a fork.
- Place 1 cup of the sauce in the bottom of a large Dutch oven
- Remove the hard triangular rib from the base of each cabbage leaf with a small knife
- Place about 1/3 (+ -) cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll
- Place half the cabbage rolls, seam sides down, over the sauce
- Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot
- Pour the remaining sauce over the cabbage rolls
- Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender.
- Serve hot garnished with slices of fresh mozzarella slices and chopped parseley
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