Cabbage Rolls
Please follow and like us:
| Servings |
rolls
|
Ingredients
- 1 head cabbage
- 2 pounds pork sausage
- 1 onion chopped
- 2 Tbsp ground cinnamon
- 2 cups cooked white rice cooled
- 1 tsp kosher salt
- 1 Tbsp cider vinegar
- 1 1/2 cup water
- 1 28 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
Ingredients
|
|
Instructions
- Core the head of cabbage.
- Add vinegar, salt, and ½ cup of water to a Dutch oven over medium heat. Add cored cabbage and lightly cover with aluminum foil.
- Steam cabbage for 10 -15 minutes. Let cool, and then pull leaves apart.
- Preheat oven to 350 degrees.
- Add sausage to a large mixing bowl. Sprinkle with 2 tablespoons of cinnamon. Add onions and rice and thoroughly combine and mix well.
- Spray a large baking dish with non-stick spray. Pour in 1 cup of water.
- Roll sausage mixture in cabbage leaf. Place seam side down in baking dish.
- When all cabbage rolls are in the baking dish, pour the tomato sauce and diced tomatoes, over the top, making sure all rolls are covered.
- Cover rolls with some of the remaining cabbage leaves.
- Cover with aluminum foil and bake for 3 hours.