How is it that I love to cook and I’ve never made cabbage rolls? What’s wrong with me?
Start by coring and boiling your cabbage. Takes about 15-20 minutes.
I pulled the leaves off as they fell off. It smelled goood.
Melt butter in a skillet.
Add an onion chopped and 2 garlic cloves, minced.
Add 4 cups crushed tomatoes
2 tablespoons of sugar
and 2 tablespoons of cider vinegar.
Let that cook while you get the rolls together.
Add an egg to a pound of lean ground beef.
And 1 1/2 cups of cooked rice.
Mix that together. Add a tablespoon of Worchestershire (close enough…you know what I mean.)
Separate meat mixture into 16 little loaves.
Spread about a cup of the tomato mixture in the bottom of your baking dish.
Take your cabbage leaves and get ready to make the rolls. Cut out the big veins in the leaves. They are hard to roll.
Put one of the mini meatloaves in the top of the leaf and roll it. You know, like you would a burrito.
Place your rolls in the baking dish.
Repeat until you’ve rolled ’em all up!
Cover with the rest of the tomato sauce.
And then cover with foil. Bake at 375 for 40 minutes. Uncover and cook for 10 more.
Totally worth all the work!