*ingredients
+for the sauce
°2 tablespoons of extra virgin olive oil
°½ 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
°kosher salt
°Freshly ground black pepper
°Cabbage rolls
°15 cabbage leaves
°1 lb. minced meat
°A quarter cup of uncooked white rice
°Italian rusk cup
°½ large onion, chopped
°2 tsp fresh minced parsley, plus + for cooking
°salt
°ground black pepper
*Directions
For the sauce: Grease a large saucepan, then sauté the onion in the olive oil until translucent, about three minutes. Next we add the chopped garlic, tomato paste, brown sugar and balsamic vinegar. And cook it for 30 seconds until fragrant.
Next, stir in the crushed tomatoes and thyme, reduce the heat to medium-low, and let the sauce simmer for 20 minutes.
In a large saucepan, bring water to a boil and boil the cabbage for about a minute, removing the leaves when they are soft and malleable. drain them.
Try preheating the oven to 350 degrees Fahrenheit. Prepare the Filling: In a medium bowl, combine ground beef, 1 cup of the sauce, rice, bread crumbs, chopped onion, and parsley. Season it with salt and pepper
Make the rolls: Remove the hard part of the egg in the middle of the sheets, then add 1/2 cup of the filling to one end.
Roll up, bending sides as you roll. Keep the seam side of your rolls down until you have rolled them all out
Spread 1 cup of the sauce in the bottom of an A9" x 13" casserole dish and arrange one seam side down over the sauce.
Pour remaining sauce over roll, cover with aluminum foil, and bake for 1 hour and 15 minutes.
Enjoy !
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