Ingredients
- cabbage leaves12
- chopped onion, chopped1/2 cup
- salt2 tsp
- pepper1 tsp
- milk1/2 cup
- ground beef, about 500 g1 lb
- cooked rice, cooked3/4 cup
- egg1
- tomato paste1 can
- chopped tomatoes1 can
- water1/2 cup
- vinegar2 Tbsp
- sugar3 Tbsp
- cornstarch mixed with cold water, mixed with ½ cup cold water2 Tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Preheat oven to 350°F (175°C).
Put cabbage into pot of boiling water, cover, let sit for three minutes, then drain.
Combine ground beef, milk, egg, rice, onion, pepper, and salt. Divide into twelve portions.
Place 1 meat portion on each cabbage leaf.
Roll leaf around filling and fasten with toothpick.
Place the rolls in a baking dish.
Combine tomato paste, tomatoes, sugar, water, and vinegar, then pour over cabbage rolls.
Cover baking dish, and bake at 350°F (175C) for 40 minutes.
Remove cabbage rolls from pan, and take out toothpicks. Place on the serving dish
Add cornstarch and water to sauce mixture and stir together. Warm, if needed, to allow the cornstarch mixture to thicken the sauce.
Pour the completed sauce over the rolls on the serving dish.
Garnish as desired and serve.
