Stuffed Cabbage Rolls. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot extra.

Remove from pan, pour juice in saucepan. Mix cornstarch and water; stir into saucepan. Stuffed with hearty ingredients like seasoned ground beef, onions and rice, these delicious cabbage rolls baked with tomato sauce and Parmesan cheese make for a perfect comfort food meal during the cold winter months, and are a nice departure from your typical pasta dishes and hearty casseroles. You can cook Stuffed Cabbage Rolls using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed Cabbage Rolls

You need 2-3 tbs of olive oil.
It's 1 of medium yellow onion finely chopped.
Prepare 1 can (28 ounce) of crushed tomatoes, drained.
It's 1 cup of leftover brown gravy.
You need 1/3 cup of light brown sugar.
It's 1/4 cup of red wine vinegar.
Prepare Dash of salt and pepper.
Prepare 2 of medium - large head green cabbage, including outer leaves.
You need 1 1/2 pounds of ground chuck.
Prepare 1 of large egg, lightly beaten.
Prepare 1/2 cup of finely chopped yellow onion.
You need 1/3 cup of plain dried breadcrumbs.
Prepare 1/2 cup of “cooked” white rice.
Prepare Dash of salt, pepper, and thyme.

Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls.

Stuffed Cabbage Rolls instructions

To make sauce, heat the olive oil in a large saucepan and add the onions. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper..
Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside. Prepare the 1/2 cup of cooked rice and set aside as well..
In a large pot, fill it 3" with water and bring to a light boil..
Using a paring knife, cut around the core of the cabbage and gently remove the outer leaves, yielding about 5-6 leaves and set aside. Repeat with the other head of cabbage. [Store the remaining heads in refrigerator for other meals such as soup, corned beef, coleslaw, etc.].
Immerse the stacked cupped leaves in the boiling water for a few minutes. Using tongs remove the flexible leaves and set aside to cool..
To make the filling, combine the ground chuck, egg, onion, breadcrumbs, cooked rice, salt, pepper, and thyme in a large bowl. Add 1/2 cup of the sauce to the mixture and mix lightly with your hands. [Be creative with your spices].
For the rolls, remove the hard triangular rib (1/2”) from the base of each cabbage leaf with a paring knife. Place about a 1/2 cup of filling in an oval shape near the rib edge of each leaf. Roll the leaf up toward the outer thin edge away from you, tucking the sides in as you roll..
Place the cabbage roll seam side down in a medium - large casserole dish that has been lined with 1 cup of the sauce. Repeat this process until you have lined the dish with all of the rolls. Pour the sauce over the cabbage rolls and cover with foil..
Bake for 45 minutes in a 325 degree oven. Take foil off and continue baking for another 20 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes..

To ensure even cooking, don't use the outermost leaves of. A comfort food classic that's hearty, delicious and simple to make. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Cook cabbage in boiling water just until outer leaves pull away easily from head.