Stuffed cabbage rolls

*Ingredients:

+for the sauce

°2 tablespoons of extra virgin olive oil

°1/2 large 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

°pink salt

°Freshly ground black pepper

°Cabbage rolls

°15 cabbage leaves

°1 lb. minced meat

°1/4 cup uncooked white rice

°1/4 cup Italian rusk

°1/2 large onion, chopped

°2 tablespoons freshly chopped parsley, plus more for garnish

°pink salt

°Freshly ground black pepper

+for the sauce

Step 1: Preheat the oven and prepare the sauce filling

Preheat oven 350 degrees. In a large deep skillet (or large saucepan) over medium heat, heat the oil. Adding onions also cooking to soft, about 5 mn. Stir in tomato paste and garlic and cook for 1 minute, until fragrant. Pour over the tomatoes, then add the vinegar, sugar and oregano.

Step two: cook the sauce filling

Reduce heat to medium-low and simmer 20 minutes. Season with salt and pepper.

for lists

Step 1: Boil the cabbage leaves

In a large pot of boiling water, blanch the cabbage leaves until tender and elastic, about 1 minute.

Step two: making the filling

In a large bowl, combine ground beef, 1 cup of the sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.

Step three: prepare the baking tray

Spread a thin layer of the sauce in the bottom of a large baking pan.

Step Four: Make the lists

Using a paring knife, cut the hard, triangular rib off each cabbage leaf. Place about 1/2 cup of the filling at one end of each sheet, then roll, bending the sides as you roll. Place the rolls seam-side down on top of the sauce in a baking dish. Pour the remaining sauce over the cabbage rolls, then cover the dish with aluminum foil.

Step Five: Bake the rolls

Bake for 1 hour and 15 minutes, until the rice and meat are cooked through.

Enjoy !