Ingredients – 1 medium head green cabbage – 1 tbs vegetable oil – 1 onion – 3 garlic cloves – 1 tsp ground ginger – ½ tsp ground cinnamon – ¼ tsp nutmeg – 28 oz tomato sauce – ¼ cup light brown sugar – 3 tbsp red wine vinegar – salt and pepper – 2 slices hearty white bread torn into small piece – ½ cup milk – ¾ lbs lean ground beef – ¾ lbs uncooked bratwurst
Instructions For the Sauce: 1. Heat oil in a Dutch oven until shimmering. 2. Cook onion until golden 3. Add garlic, ginger, cinnamon, and nutmeg, cooking until fragrant 4. Transfer half of the onion mixture to a small bowl 5. Remove Dutch oven from heat, into the remaining half of the onion mixture, stir the tomato sauce, sugar, vinegar, ½ tea salt, and ¼ teas pepper.
For the Meat Filling: 1. In a food processor, pulse bread and milk to a smooth paste. 2. Add the reserved onion mixture, beef, bratwurst, 1/2 teas salt, ¼ teas pepper. 3. Pulse until well combined (about ten 1 second pulses)
Make the Cabbage Rolls: 1. Preheat the oven to 375 degrees. 2. Place cabbage in a large bowl, cover tightly with plastic wrap and microwave until outer leaves of cabbage are pliable and translucent 3. carefully remove the outer leaves; set aside.
4. Cover with plastic wrap again, repeat steps as needed 5. Trim ribs from the cabbage leaves, overlap cut ends from middle, add 2 tablespoons of meat mixture to each leaf before rolling tightly and placing seam side down in a 13 x 9″ baking dish. 6. Pour the sauce over the cabbage rolls and cover with foil.
7. Bake until the sauce is bubbling and rolls are heated through, 45 to 50 minutes. 8. Carefully remove foil, and bake, uncovered until sauce has slightly thickened and cabbage is tender.
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