Cabbage Rolls

Name: Cabbage Rolls
Ingredients: 1 tbsp vegetable oil; 1 medium onion, finely chopped; 2 cloves garlic, crushed; 12 oz ground pork; 10 oz ground beef; 1 tsp ground allspice; 1 can (14 oz) diced tomatoes; 1/2 cup rice; 1 jar (25 oz) tomato pasta sauce; 1 cup vegetable stock; 1/2 cup coarsely chopped flat-leaf parsley; 8 large cabbage leaves; 1/2 cup shredded Parmesan cheese

13 ingredients

6 steps

Ingredients

1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
12 oz ground pork
10 oz ground beef
1 tsp ground allspice
1 can (14 oz) diced tomatoes
1/2 cup rice
1 jar (25 oz) tomato pasta sauce
1 cup vegetable stock
1/2 cup coarsely chopped flat-leaf parsley
8 large cabbage leaves
1/2 cup shredded Parmesan cheese

Directions

1

Heat oil in a large skillet on medium heat. Add onion and saute for 2 mins. Add garlic and saute for 30 seconds. Add ground meat in batches, stirring with a wooden spoon to break up lumps, for 3 mins or until browned.
2

Return ground meat to pan. Add allspice; cook for 1 min. Add tomatoes, rice, and 1/3 cup each of the pasta sauce and stock. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 12-15 mins or until sauce thickens slightly. Stir in 1/2 of the parsley.
3

Meanwhile, bring a large saucepan of water to a boil. Cook cabbage leaves in batches for 1 min or until tender. Cool. Trim thickest part of stem from leaves.
4

Preheat the oven to 400°F. Spread 1/2 cup pasta sauce on bottom of a 2 1/2-quart baking dish.
5

For each roll, place cabbage leaf on a flat surface. Spoon meat mixture in center. Fold in ends; roll up firmly. Place rolls, seam-side down, in prepared dish. Combine remaining stock and pasta sauce; pour over rolls. Cover with foil.
6

Bake for 50 mins. Remove foil; bake for 15-20 mins or until tender. Sprinkle with remaining parsley and the cheese.