Finally, I am getting around to posting this recipe! For those of you on my Facebook Page, you know that I made these cabbage rolls for dinner Thursday night, & had intentions of posting the recipe on the blog on Friday. Well, the Labor Day weekend got the best of me. So, I apologize for taking so long to get this up!
I had bought a head of cabbage at the farmers market last week with the intentions of making coleslaw. Well, my husband doesn’t like coleslaw & my youngest daughter has now decided that she no longer likes it either. So, it would only be myself & my oldest daughter eating it, which equals to half of it going in the garbage. So, I decided to make cabbage rolls, a recipe handed down to me from Armenian relatives. My whole family ate it up -which is saying a lot if you know my youngest daughter!
First, you will need to peel off about 12 leaves from the head of a cabbage & boil them in a large pot of water for about 3 minutes. Place the blanched cabbage leaves in a colander to drain off excess water.
Scoop 1/4 cup of the mixture into each of the cabbage rolls, & roll up. Place them in a large baking dish.
For the sauce, you will need to mix together 1 (15oz) can of tomato sauce, 3 tablespoons brown sugar, 3 tablespoons Worcestershire sauce, & 2 tablespoons lemon juice.
Pour the sauce over the cabbage rolls. Cover with aluminum foil & bake at 350 degrees for 75 minutes.
Remove from the oven – serve & enjoy!!
For the cabbage rolls:
- 12 leaves cabbage
- 1 cup cooked white rice
- 1 egg, beaten
- 1/4 cup milk
- 1/4 cup diced onion
- 1 pound extra-lean ground beef
- salt to taste
- black pepper to taste
- 4 cloves minced garlic
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 (15 ounce) can tomato sauce
- 3 tablespoons brown sugar
- 2 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce