2 medium onions (1 finely chopped, 1 thinly sliced)
4 cloves of garlic, minced (divided)
1 cup of cooked rice
1 1/2 lb. ground beef
1/4 cup bread crumbs or panko
2 Tbsp. soy sauce or Worcestershire sauce
salt and pepper to taste
2 Tbsp. brown sugar
2 Tbsp. vinegar (any will do)
1/4 cup ketchup
2 can (14.5 oz. each) tomatoes (diced or stewed)
1 Tbsp. vegetable oil or butter
Instructions
Prep- cook rice in rice cooker or stove top, chop
and slice onions, mince garlic, mix brown sugar
and vinegar in small bowl, open cans of tomatoes.
In a medium pot, fill halfway with water and put
it on high. Core your cabbage. Once water boils,
put in cabbage and lower heat to med-low. Put on
lid and wait for cabbage to soften, about 10
minutes. Slowly peel away the cabbage and set
aside. Keep doing this process until you have 15
cabbage leaves. Remove the stem from the cabbage
and set aside to cool.
In a large saucepan, saute 1 cup of onion in oil
or butter until tender, 10-15 minutes. Add
tomatoes, half of minced garlic, brown
sugar/vinegar mixture, salt, and ketchup. Simmer
for 15 minutes, stirring occasionally. Set aside.
In a large bowl, mix ground beef, finely chopped
onions, rest of minced garlic, cooked rice, bread
crumbs/panko, salt and pepper. Take the prepared
cabbage leaves, put in 1/3 cup beef mixture, and
roll like a burrito. It doesn't have to be perfect
as long as all the meat mixture is tucked inside.
Keep doing this until you run out of the meat
mixture.
In a large pot, put in half the tomato sauce you
made on the bottom. Carefully place the cabbage
rolls, seam side down, into the pot. You should
have two layers. Then pour the rest of the tomato
sauce on top. Cover and cook on med-low heat for 1
hour. Enjoy!
Originally Submitted
3/15/2013
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