Stuffed cabbage rolls

+for the sauce

°2 tablespoons of additional virgin olive oil

°½ giant onion, chopped

°3 minced garlic cloves

°2 tablespoons of tomato paste

°1 (28 oz) can tomato puree

°2 tablespoons of balsamic vinegar

°1 tablespoon brown sugar

°2 teaspoons dried thyme

°kosher salt

°Freshly floor black pepper

°Cabbage rolls

°15 cabbage leaves

°1 lb. minced meat

°1 / 4 cup of raw white rice

°Italian rusk cup

°½ giant onion, chopped

°2 tsp recent minced parsley, plus + for cooking

°salt

°floor black pepper

*Instructions

For the sauce: Grease a big saucepan, then sauté the onion within the olive oil till translucent, about three minutes. Subsequent we add the chopped garlic, tomato paste, brown sugar and balsamic vinegar. And prepare dinner it for 30 seconds till aromatic.

Subsequent, stir within the crushed tomatoes and thyme, scale back the warmth to medium-low, and let the sauce simmer for 20 minutes.

In a big saucepan, convey water to a boil and boil the cabbage for a few minute, eradicating the leaves when they’re delicate and malleable. drain them.

Strive preheating the oven to 350 levels Fahrenheit. Put together the Filling: In a medium bowl, mix floor beef, 1 cup of the sauce, rice, bread crumbs, chopped onion, and parsley. Season it with salt and pepper

Make the rolls: Take away the arduous a part of the egg in the course of the sheets, then add 1/2 cup of the filling to at least one finish.

Roll up, bending sides as you roll. Preserve the seam facet of your rolls down till you will have rolled all of them out

Unfold 1 cup of the sauce within the backside of an A9″ x 13″ casserole dish and organize one seam facet down over the sauce.

Pour remaining sauce over roll, cowl with aluminum foil, and bake for 1 hour and quarter-hour.