-Fresh herb & rice-loaded beef filling -Homemade sweet, tangy tomato sauce -Soft & tender cabbage leaves -Gluten-free & low-carb
Green Cabbage
Crushed Tomatoes
Onion
Ground Beef
Rice
Garlic
Egg
Remove, drain & once cool, peel 12 cabbage leaves.
Cut off about 1 inch from the bottom of the head of cabbage.
Boil for 4-5 minutes or until the leaves peel easily and are pliable.
Increase heat & bring to boil. Simmer, uncovered, for 10-15 minutes.
Sauté onion, oil & garlic in a large skillet over medium heat.
Add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt & pepper. Stir.
Pour tomato sauce into base of dish then add cabbage rolls. Cover in foil & bake for 60-75 minutes.
Add all filling ingredients to a large bowl & mash.
Add 3-4 tablespoons of the filling mixture into each leaf then roll-up.