This is how you make rolled cabbage in tomato sauce. I usually cook cabbage in lemon garlic butter sauce but this one is different and delicious too. It’s loaded with flavor and even better the next day.
For this recipe, you’ll need a 4 pound cabbage head. I saved some of mine for a different recipe, it was a 6 pound head and pretty big.
Filling;
1 pound ground chuck beef or sirloin
3/4 cup jasmine rice, rinsed but not soaked
2 1/2 oz. Tomato paste
16 oz. Baby Bella mushrooms finely chopped
2 shallots
5 cloves garlic
2 tsp salt
1 1/2 tsp black pepper
1 tsp allspice
2 tbsp butter
2 tbsp olive oil
For the sauce
4 oz. Tomato paste or 10 oz. Tomato sauce
2-3 cups water/ enough to cover the cabbage layer.
1 tsp salt, taste if it needs more
5-6 large cloves of garlic
Preparation:
Score the cabbage head all around the hard top or remove the top. Boil inside a deep pot of boiling water, the leaves will start to release with ease.
Finish the whole thing and set aside.
Prepare the filling by dicing the garlic, shallot and mushrooms. Cook in butter and oil until gold and nicely caramelized. Place in a bowl to cool, then add the rest of the filling. Season and mix well. Cut each leaf in half and remove the tough center. You can make them smaller or bigger, the choice is yours. Roll the whole amount and arrange in one layer inside a covered pot. Mix the tomato sauce with hot boiling water and add on top of the cabbage into cover the cabbage . Add the cloves of garlic, season with salt and cook on top of the stove on low heat or inside the oven at 350 degrees F for 1 1/2- 2 hours. Enjoy!
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