Stuffed Cabbage Rolls (Print Version)
# Ingredients:
01 -
1 egg
02 -
1/2 cup cooked rice
03 -
1 medium onion, finely chopped
04 -
1 large head of cabbage
05 -
1 tsp dried thyme
06 -
1 tsp garlic powder
07 -
Salt and pepper, to your liking
08 -
1 cup tomato sauce
09 -
1 lb ground beef
10 -
1 tbsp Worcestershire sauce
11 -
2 cups tomato sauce (set aside for topping)
12 -
1/2 cup shredded mozzarella cheese (if you'd like)
# Instructions:
01 -
Heat up a big pot of water until it's boiling. Gently take the leaves off the cabbage head and give them a 2-3 minute soak in the hot water to make them soft. Set the softened leaves aside for now.
02 -
Throw the ground meat, rice, onion, egg, Worcestershire sauce, garlic powder, thyme, and some salt and pepper into a bowl. Mix it all up until it's blended well.
03 -
Scoop some of the filling onto the center of a cabbage leaf. Wrap the sides over the mixture, then roll it up snugly to keep it from falling apart.
04 -
Pour a thin layer of tomato sauce at the bottom of a big pot. Line the cabbage rolls up, seam-side facing down. Cover them with the rest of the tomato sauce.
05 -
Put a lid on the pot and let it gently simmer on low for 45 minutes to an hour, until everything is cooked through and the cabbage is soft.
06 -
If you'd like, sprinkle shredded mozzarella over the rolls during the last 10 minutes while they're still cooking for melty cheese on top.