This is a print preview of "Sunday Supper Cabbage Rolls with Tomato Gravy" recipe.

Sunday Supper Cabbage Rolls with Tomato Gravy Recipe
by myra byanka

Sunday Supper Cabbage Rolls with Tomato Gravy

Comfort food at its best. Serve it with mashed potatoes, a favorite vegetable and fresh bread rolls. Yum!

Crockpot friendly.

Note: made these again 7/13/12 with regular breakfast sausage, and it's great!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: collard greens, green beans

Ingredients

  • 8 large cabbage leaves (use the rest of the cabbage for another recipe)
  • water
  • 1 lb. ground beef, or regular breakfast sausage
  • 1/2 tbs. oil
  • 1/2 chopped onion
  • 3 cloves garlic, minced
  • 1/8 tsp. thyme
  • 1/2 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • dash Worcestershire
  • dash Tabasco
  • 1 cup cheddar cheese, divided.
  • Rice:
  • 1 cup rice
  • 2 cups beef or veggie broth
  • 2 tbs. butter
  • 1 tsp. salt
  • 1/2 tbs. parsley, chopped
  • sauce: Heinz Chile Sauce mixed with spaghetti sauce

Directions

  1. Heat oven to 325 F.
  2. Prepare rice by bringing broth to a boil, add other ingredients, boil again, then turn down to low and cook, covered, for 20 minutes.
  3. Parboil cabbage leaves in water until limp. Remove from water.
  4. Cook beef, drain.
  5. Saute onion and garlic in oil. Add beef and other seasonings, combine.
  6. Add beef and rice together with half the cheese.
  7. Divide in 8 portions.
  8. In a baking pan, pour 1/3 of the Chile Sauce on the bottom.
  9. Roll a portion in a cabbage leaf by placing beef mix in the center of the leaf.
  10. Fold the bottom part toward the center, the fold both sides in and roll to the top.
  11. Repeat with rest of leaves.
  12. Place them seamside down in the pan, pour rest of sauce on top.
  13. Top with cheese. Cover.
  14. Bake 30 minutes.