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Stuffed Cabbage Rolls
Stuffed Cabbage Rolls

Before you jump to Stuffed Cabbage Rolls recipe, you may want to read this short interesting healthy tips about Goodies that offer You Power.

Ingesting healthy foods tends to make all the difference in the way we feel. If we eat more healthy foods and a smaller amount of the bad ones we typically feel much better. Eating more fresh vegetables helps you feel better than eating a slice of pizza. This can be a problem, however, in terms of eating between snacks. Shopping for snacks can be a struggle because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?

Probably the most popular treats is natural yogurt. Often people choose to eat yogurt over a healthy lunch which is not the greatest idea. You cannot beat yogurt when it comes to a healthy snack though. Along with calcium, it really is a good source of necessary protein and vitamin B. Yogurt is easy for the physical body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Yogurt unites perfectly with nuts and seeds. This decreases your sugar absorption without minimizing the taste of your snack.

You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to stuffed cabbage rolls recipe. To cook stuffed cabbage rolls you only need 14 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Stuffed Cabbage Rolls:
  1. Provide 2-3 tbs olive oil
  2. Prepare 1 medium yellow onion finely chopped
  3. Take 1 can (28 ounce) crushed tomatoes, drained
  4. Provide 1 cup leftover brown gravy
  5. Take 1/3 cup light brown sugar
  6. Use 1/4 cup red wine vinegar
  7. Take Dash salt and pepper
  8. You need 2 medium - large head green cabbage, including outer leaves
  9. Use 1 1/2 pounds ground chuck
  10. You need 1 large egg, lightly beaten
  11. Use 1/2 cup finely chopped yellow onion
  12. Provide 1/3 cup plain dried breadcrumbs
  13. Use 1/2 cup “cooked” white rice
  14. Get Dash salt, pepper, and thyme
Instructions to make Stuffed Cabbage Rolls:
  1. To make sauce, heat the olive oil in a large saucepan and add the onions. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper.
  2. Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside. Prepare the 1/2 cup of cooked rice and set aside as well.
  3. In a large pot, fill it 3" with water and bring to a light boil.
  4. Using a paring knife, cut around the core of the cabbage and gently remove the outer leaves, yielding about 5-6 leaves and set aside. Repeat with the other head of cabbage. [Store the remaining heads in refrigerator for other meals such as soup, corned beef, coleslaw, etc.]
  5. Immerse the stacked cupped leaves in the boiling water for a few minutes. Using tongs remove the flexible leaves and set aside to cool.
  6. To make the filling, combine the ground chuck, egg, onion, breadcrumbs, cooked rice, salt, pepper, and thyme in a large bowl. Add 1/2 cup of the sauce to the mixture and mix lightly with your hands. [Be creative with your spices]
  7. For the rolls, remove the hard triangular rib (1/2”) from the base of each cabbage leaf with a paring knife. Place about a 1/2 cup of filling in an oval shape near the rib edge of each leaf. Roll the leaf up toward the outer thin edge away from you, tucking the sides in as you roll.
  8. Place the cabbage roll seam side down in a medium - large casserole dish that has been lined with 1 cup of the sauce. Repeat this process until you have lined the dish with all of the rolls. Pour the sauce over the cabbage rolls and cover with foil.
  9. Bake for 45 minutes in a 325 degree oven. Take foil off and continue baking for another 20 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes.

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