Stuffed Cabbage Rolls

I LOVED these!!! The kids really liked them too and am guessing that they would've asked for more, but I had dessert, so they stopped at one. It wasn't/isn't one of my hubby's favorites, but he did eat it... :) (He would prob want me to mention that he had 2... I will mention that he was hungry, so that's why he had 2!!! :)

It took a little bit of work, not too bad though. I guess it took me longer because I browned the beef, and cooked the rice and tomatoes. Then I took a break to start to make the dessert and then back to make the cabbage rolls, then I had to feed my eating machine, then back to put the cheese on top after they were done baking. :) So to me, it seemed like a little bit of work, but I guess all in all, it really wasn't THAT bad!



Brown the beef and onion together... I added a bit of oregano too...


Drain off all the meat, put back in pan and add can of undrained diced tomatoes, rice, oregano and pepper...
Cover and cook until rice is done and tender... (about 20 minutes, mine actually took about 30 to 35 minutes)



I put the whole head of cabbage in boiling water for a few minutes. ONLY to get the leaves off nice... I had a problem of them tearing...


Line a stone (or a baking dish) with tomato sauce, sugar and oregano mixture...

Now here comes the fun part.... :)






Put some yummy meat/rice mixture on a cabbage leaf, roll it up and place in pan...


I stuffed 8 in a pan, that's what the recipe makes...



Put tomato sauce mixture over the top of the stuffed rolls


Sprinkle cheese on top after cooking it for 35-40 minutes... Let it sit for 2 minutes before serving...



YUMMY!!!!!!!


Stuffed Cabbage Rolls

12 oz ground beef, ground pork, ground sausage
1/3 cup chopped onion
1 can diced tomatoes, undrained
1/3 uncooked long-grain rice
1 teaspoon dried oregano
1/4 teaspoon pepper
8 medium cabbage leaves
1/2 cup shredded cheddar or mozzarella cheese
1 15oz can tomato sauce
1 teaspoon sugar

In a large skillet cook meat and onion until meat is brown, drain and return to pan. Stir in undrained tomatoes, 1/2 cup water, rice and 1/2 teaspoon of the oregano and the pepper. Bring to a rolling boil, reduce heat, cover and simmer for 20-30 minutes.
Meanwhile, trim the vein off the cabbage leaf so that it's even with the leaf. Immerse 4 leaves at a time into boiling water for 2 to 3 minutes, or until limp.
Stir in 1/4 cup of cheese into meat mixture. Place about 1/3 cup meat mixture on each leaf and roll up.
For sauce, in a small bowl stir together the tomato sauce, sugar and the remaining 1/2 teaspoon oregano. Pour half of the sauce into a baking dish. Arrange cabbage rolls over the sauce in the dish and cover the cabbage rolls with the remaining sauce.
Bake, uncovered at 350 degrees for 35-40 minutes. Remove from oven, sprinkle remaining 1/4 cup cheese on top, let stand for 2 minutes, then ENJOY!!!!


*I added about 1/4 teaspoon oregano while browning beef and onion, then added another 1/4 teaspoon when I added the rice and diced tomatoes.
I also put the whole head of cabbage in boiling water for a few minutes so I could get a whole leaf off without it tearing.