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Oven Baked Cabbage Rolls
12 cabbage leaves
1 lb. ground beef
¾ cup cooked rice...
½ cup finely chopped onion
2 cloves garlic, minced
2 tsp. salt
1 tsp. pepper
½ cup milk
8 oz. can tomato sauce
14.5 oz. can diced tomatoes, undrained
3 tbsp. sugar
2 tbsp. vinegar
½ cup water
2 tbsp. cornstarch mixed with ¼ cup cold water
Preheat oven to 350.
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes.
Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk.
Mix well and divide into 12 portions.
Place a portion into the center of each cabbage leaf.
Roll leaf around filling; fasten with toothpick.
Place in a baking dish.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and ½ cup water and pour over cabbage rolls.
Bake covered for 40-45 minutes.
Remove rolls and discard toothpicks.
Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened.
Pour thickened sauce over cabbage rolls or serve on the side.