Beef Cabbage Wraps
ready in 2 h. 39 min.
- For Filling
- 4 ½ cups ground Beef
- ⅞ cup uncooked white rice
- 1 large onion (finely chopped)
- 2 fresh eggs (beaten)
- ½ cup water
- 3 cloves garlic cloves (minced)
- 2 teaspoons kosher salt
- freshly ground Black pepper (to taste)
In a large bowl, combine all the filling ingredients. Use moistened hands to thoroughly mix. Cover and refrigerate until ready to use.
In a separate bowl, combine all the ingredients for the sauce, mixing thoroughly. Cover and refrigerate to blend the flavors.
Place entire cored cabbage head in a large pot of salted, boiling water. Cover and cook for 3 to 4 minutes, or until individual leaves start to separate and soften. Drain the cabbage in a colander and rinse immediately under cold running water, to stop the cooking process.
Transfer the cabbage leaves to a work surface. Using a sharp knife, carefully cut away any hard stalks from each leaf, trying not to cut through the leaves.
Preheat the oven to 325º F.
Shape the chilled beef and rice mixture into ovals about the size of an egg. Wrap each oval in one or two prepared cabbage leaves, folding, rolling and tucking the leaves so that the mixture is completely encased. Leave a little room for the filling to expand. Repeat the process until the filling is gone.
Spoon a thin layer of the tomato sauce in the bottom of a large baking dish. Place the stuffed cabbage rolls in a single layer on top of the sauce.
Cover the dish. Bake for about 2 hours, or until cooked through. If needed, add a little water during the cooking process.
About 20 minutes prior to serving, bring remaining tomato sauce to a boil in a medium saucepan. Reduce heat and simmer for 15 to 20 minutes until slightly thickened. Check seasoning; adjust if necessary.
Serve cabbage rolls hot with tomato sauce.