Lauren Mitchell Recipe

Stuffed Cabbage Rolls W/ Creamy Tomato Sauce

By Lauren Mitchell laurenboyd2113


Recipe Rating:
Serves:
6-8
Prep Time:
Cook Time:

Lauren's Story

The sauce is so silky smooth and slightly sweet, it pairs perfectly with savory spicy flavor of the meat. Heaven on a plate smothered with joy! AKA creamy tomato sauce!

Ingredients

10-12 large
savoy cabbage leaves
kosher salt, as needed
1 lb
ground beef
1 lb
ground pork
1 1/2 c
cooked rice
1/3 c
sour cream
2 tsp
kosher salt
1 tsp
paprika
1/4 tsp
allspice, ground
1
onion, finely chopped
3 clove
garlic, minced
2 Tbsp
butter
freshly ground black pepper, to taste
TOMATO SAUCE
1
15-oz can tomato sauce
1
15-oz can chicken broth
1
small can condensed tomato soup
1/2
onion, finely chopped
1 clove
garlic, minced
1
bay leaf
1 Tbsp
butter
1/4 c
cream
1-2 tsp
brown sugar
salt and pepper, to taste

Directions Step-By-Step

1
Preheat oven to 375.
2
For cabbage rolls: Bring a large pot of salted water to a boil, add cabbage leaves, cook until tender about 4 minutes. Drain and rinse with cold water, set aside.
3
In a large bowl combine beef, pork, sour cream, rice and 2 tspn. salt.
4
Heat 2 tbsp. butter in a medium size skillet over medium heat. Add onion, garlic, paprika and allspice. Cook until onions are soft about 7 minutes. Let cool.
5
Add cooled onion mixture to beef mixture and combine well. Season with pepper to taste.
6
Lay cabbage leaves on a work surface and blot dry with a paper towel. Slice off the ridged part of the thick rib at the bottom of each cabbage leaf. Place about 1/2 cup of the mixture in the bottom center of each leaf. Roll the bottom of the leaf over the mixture, fold in the sides, and continue rolling forward until completely closed (like your rolling up a burrito). Repeat with the remaining leaves. Arrange rolls seam side down in a 9-x 13-x 2-inch baking dish.
7
For tomato sauce: Heat 1 tbsp butter in a medium skillet over medium heat. Add onions and garlic, cook until soft about 7 minutes. Add tomato sauce, chicken broth, tomato soup, bay leaf, brown sugar, salt and pepper. Bring to a boil and reduce to a simmer. Add the cream. Pour sauce over the cabbage rolls and cover tightly with foil. Bake for 1 hour.
8
Remove the foil and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.

About this Recipe

Course/Dish: Beef, Other Sauces
Other Tag: Quick & Easy


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23 Comments

user
deborah trujillo alfredo2012
Oct 22, 2012
I,ve always put my cabbage rolls in a large pot right on the stove, with tomatoe sauce bring to a boil cover & simmer one hour, because it,s rice I never uncovered to saute.my lebanese mother-in-law used grape leaves. she covered her,s with lemon, really good stuff.
user
Lauren Mitchell laurenboyd2113
Aug 13, 2012
Thanks Laura, I'm so glad you and your family enjoyed my recipe.
user
Laura Cook Cooklette
Aug 12, 2012
I tried this recipe and say it's Family Tested & Approved!
user
Laura Cook Cooklette
Aug 12, 2012
My mom made these too! Wow...we must have relatives in common or something...lol. I haven't made these in ages, but now I am craving some! Always were a favorite with the kids also. Thanks for sharing and jogging some memories!
user
Straw's Kitchen GrandsBest
May 5, 2012
I love cabage rolls...both recipes sound wonderful (your and Dee's).