Old Fashioned Stuffed Cabbage Rolls

This dish brings returned so many childhood recollections that I actually sat right here for 30 minutes in a daze simply remembering some of them. Like there was once the time we have been harvesting cabbages from our backyard and we every bought to pick out a single plant that we have been in cost of to take care of.

Ingredients

• 1 giant head of inexperienced cabbage
• 1 pound floor beef
• 1 cup cooked white rice
• 1/2 cup chopped onion
• 1/4 cup chopped parsley
• 2 cloves of garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup red meat broth
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar

How To Make Old Fashioned Stuffed Cabbage Rolls

Preheat oven to 350 ranges F (175 levels C).
Remove the core from the cabbage and cautiously separate the leaves. Bring a giant pot of water to a boil and add the cabbage leaves. Cook for 2-3 minutes, or till softened. Remove the leaves from the water and set apart to cool.
In a massive mixing bowl, mix floor beef, cooked rice, onion, parsley, garlic, egg, salt, and pepper. Mix well.
Place about 2-3 tablespoons of the red meat combination onto every cabbage leaf. Roll the leaf up, tucking in the sides, to create a neat package.
In a giant pot or Dutch oven, mix diced tomatoes, pork broth, brown sugar, and apple cider vinegar. Bring to a simmer.
Place the stuffed cabbage rolls into the pot and spoon some of the sauce over the top.
Cover the pot and bake in the preheated oven for 1 half of hours, or till the cabbage is soft and the meat is cooked through. Serve warm. Enjoy!

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