Servings: 6 | Preparation time: 30 minutes | Cooking time: 1h 30 minutes
Ingredients
- 1 large head of green cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 ½ cups beef broth
- 2 tbsp olive oil
- 2 tsp Cool Runnings all natural all purpose seasoning
- 1 tsp Cool Runnings paprika
- ½ tsp Cool Runnings garlic powder
- ½ tsp Cool Runnings onion powder
- 1 tsp sugar (to balance acidity)
- Black pepper
Directions
1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Core the cabbage and carefully peel away about 12 large leaves. Blanch them in boiling water for 2 minutes until softened. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Remove from heat and let cool slightly.
4. In a large bowl, combine ground beef, cooked rice, sautéed onion and garlic, egg, 1 tsp of the all natural all purpose seasoning, black pepper, garlic powder, and onion powder. Mix until well combined.
5. Lay out one cabbage leaf, place about ¼ cup of filling near the stem end, fold sides over, and roll tightly. Repeat with remaining leaves and filling.
6. In another bowl, mix crushed tomatoes, tomato paste, beef broth, sugar, paprika, and 1 tsp of the all natural all purpose seasoning. Stir well.
7. Spread a thin layer of sauce in the bottom of a large baking dish. Place cabbage rolls seam-side down, then pour remaining sauce evenly over the rolls.
8. Cover with foil and bake for 1 hour. Remove foil and bake for another 20–30 minutes until the rolls are tender and the sauce is bubbling. Let cool and serve!