“This is adapted from a recipe in Jr. League of San Francisco cookbook, “San Francisco a la Carte”. I added ketchup and wine to develop flavor. A long running family favorite.”
Ingredients
1headcabbage, cored
3tablespoonsbutter
2onions, chopped
1lb lean ground beef or 1lbItalian sausage
1cupcooked rice
1/2 teaspoonallspice
1 (28ounce) cans tomatoes
1 (8ounce) cans tomato sauce
1 (6ounce) cans tomato paste
1teaspoonsalt
1/2 teaspoongarlic salt
1teaspoonthyme
1/4 teaspoonpepper
1tablespoonsugar
1/8 cupketchup
1/8 cupBurgundy wine
1/2 cupsour cream
Directions
Preheat oven to 350°F.
In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
Cool; separate leaves and set aside.
Melt butter in a skillet and sauté onions until they are golden.
Put half of the onions in a bowl with the ground beef.
Mix in the rice and allspice with our hands.
To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
Simmer for 15 minutes.
Stir in burgundy wine.
Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
Fold leaf over to enclose meat and roll up folding sides inches.
Place rolls, seam side down in a baking dish.
Cover with tomato mixture and bake, uncovered for 1 hour.
Serve with sour cream.
Reviews
“These were very good, thou I didmade many changes.I used 1 onion and used Bratswurst from Wisconsin instead of Italian sausage.I also did not use any tomato sauce,ketchup or tomato paste.I used beef broth instead.I also did not use sour cream! I did use wine,but only in my glass to drink!Before baking I spread out all the remaing cabbage across the top to keep the moisture in the cabbage rolls.”
“This was excellent and easy to make. I omitted the ketchup but I don’t think it changed the overall taste.Thanks for posting.”
