Martha Stewart Cabbage Rolls Recipe
Cabbage rolls might sound old-fashioned, but this recipe from Martha Stewart keeps the original goodness going!The first step to mastering this dish is choosing the right cabbage. Go for a head that’s firm yet easy to peel. (Savoy works great).The filling combines meat, rice, and a few spices in a way that brings warmth and depth. I appreciate how the rolls simmer slowly in the rich tomato base, which gives them a delicate, tender finish
Servings: 4
Ingredients
- 1 large head Cabbage
- 1 lb Ground Beef
- 1 cup Cooked Rice
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 can Tomato Sauce 15 oz.
- 1/2 cup Water
Instructions
- Preheat your oven to 350°F.
- In a large pot of boiling salted water, cook the whole cabbage head for about 15 to 20 minutes until the leaves are tender.
- Carefully remove the cabbage and let it cool slightly.
- In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper.
- Mix everything well until it is combined thoroughly.
- Separate the cabbage leaves carefully.
- Cut a V-shaped notch to remove the thick vein from each leaf.
- Place about 1/4 cup of the meat mixture on a cabbage leaf, then roll it up tightly.
- Place the cabbage rolls seam side down in a baking dish.
- In a separate bowl, mix together the tomato sauce and water and pour it evenly over the rolls.
- Cover the baking dish with aluminum foil and bake for about 1 hour until the rolls are thoroughly cooked.
- Remove the foil during the last 15 minutes of baking to let the tops brown a bit.