STUFFED CABBAGE For the tomato sauce: • 2 tablespoons butter • 1/2 cup onion finely chopped • 1 teaspoon garlic minced • 28 ounce can crushed tomatoes do not drain • 15 ounce can tomato sauce salt and pepper to taste • 2 tablespoons brown sugar For the cabbage rolls: •1 tablespoon red wine vinegar • 1 pound ground beef use 90% lean • 1 cup cooked rice • 1/2 cup onion finely chopped • 1 teaspoon garlic minced • 1 teaspoon salt • 1/2 teaspoon pepper • 1/4 cup fresh parsley leaves chopped • 1 egg • 1 head cabbage • cooking spray DIRECTIONS: • For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. • Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot. • Stir in the brown sugar and red wine vinegar. Bring to a simmer. • Cook for 10-15 minutes, stirring occasionally. • While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil. • Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage. • Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add • 1/2 cup of the tomato sauce in the bowl. Stir to combine. • Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib. • Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves. • Preheat the oven to 350 degrees F. • Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. • • • Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce. • Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through. • Sprinkle with remaining 2 tablespoons of parsley, then serve.

STUFFED CABBAGE

For the tomato sauce:

• 2 tablespoons butter

• 1/2 cup onion finely chopped

• 1 teaspoon garlic minced

• 28 ounce can crushed tomatoes do not drain

• 15 ounce can tomato sauce salt and pepper to taste

• 2 tablespoons brown sugar

For the cabbage rolls:

•1 tablespoon red wine vinegar

• 1 pound ground beef use 90% lean

• 1 cup cooked rice

• 1/2 cup onion finely chopped

• 1 teaspoon garlic minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup fresh parsley leaves chopped

• 1 egg

• 1 head cabbage

• cooking spray

DIRECTIONS:

• For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 

  minutes or until translucent.

• Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to 

  the pot.

• Stir in the brown sugar and red wine vinegar. Bring to a simmer.

• Cook for 10-15 minutes, stirring occasionally.

• While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.

• Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are 

  pliable. Peel 12 large leaves off the cabbage.

• Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add • 1/2 cup of the tomato sauce in the bowl. Stir to combine.

• Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick 

  part of the cabbage rib.

• Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll 

  the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

• Preheat the oven to 350 degrees F.

• Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. • • • Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.

• Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.

• Sprinkle with remaining 2 tablespoons of parsley, then serve.