Heat the oil in a large saucepan over medium-high heat. Add the tomatoes and onion and cook, stirring often, until onions soften and tomatoes break down, about 8 minutes.
Reduce heat to low and stir in the garlic, oregano, crushed red pepper, and 1/4 tsp salt. Simmer over low heat, stirring occasionally, about 3 more minutes.
Taste the sauce and season with additional salt & pepper if necessary. Take the pan off the heat and set aside.
THE CABBAGE ROLLS:
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Submerge the head of cabbage in the boiling water and cook for about 20 seconds. Transfer the cabbage to a large bowl of ice water and let sit for a few minutes. This process will help loosen the cabbage leaves so theyre easier to remove. Carefully remove the cabbage leaves doing your best to keep them intact (you want about 8 large leaves to work with). Set the removed cabbage leaves aside.
In a large bowl make the filling by mixing together the beef, pork, breadcrumbs, egg, vinegar, garlic, 1/2 tsp salt, and 1/4 tsp pepper using your hands until well combined.
Divide the filling evenly among the cabbage leaves placing the filling in the center of each leaf. Fold one end of the cabbage leaf over the filling then fold in the sides and roll (like a small burrito). Place the roll seam side down in a 8x8 baking dish. Continue with remaining leaves until all leaves are rolled.
Pour the tomato sauce over the cabbage rolls. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 90 minutes.
Remove the foil and sprinkle the rolls all over with the Parmesan cheese. Bake uncovered 10 more minutes.
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