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large head of cabbage, separated into leaves
(8 oz) tomato juice
crushed tomatoes with garlic and basil
cornstarch mixed with 1/4 c water, all lumps removed.
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes or until pliable. Drain well.
For filling, combine ground beef, rice, onion, egg, Spaghetti mix, cinnamon and tomato sauce. Mix well and divide into 12 portions.
Place a portion of the ground beef mixture into the center of each cabbage leaf. Roll leaf around filling; if you need to, fasten with toothpick. Place in a baking dish.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls
Bake tightly covered in a preheated 350° oven 40 to 45 minutes. Remove the cabbage rolls and discard toothpicks.
Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and cold water mixture into the sauce; bring to a boil and cook until thickened.
Pour sauce over rolls and serve.