Categories: Meals

Ingredients

• 2 1/2 tsp kosher salt, divided
• 1 large head green cabbage, cored
• 25 oz. jar tomato basil pasta sauce
• 1 1/2 lbs. ground chuck
• 1 small yellow onion, minced
• 1 cup quick-cooking long-grain rice
• 2 garlic cloves, minced
• 1 large egg, beaten
• 2 tbsp. chopped fresh parsley
• 1/2 tsp black pepper
• Garnish: sour cream, chopped fresh parsley, black pepper

Directions

1. Preheat oven to 350.

2. In a large Dutch oven, add water to a depth of 4 inches and 1 tsp salt; bring to a boil over medium-high heat. Add cabbage; cook until leaves are softened enough to separate one at a time with tongs. Drain leaves well. Reserve 12 large leaves.

3. Spread 1 1/2 cups pasta sauce in an even layer in the bottom of a 3-quart baking dish. In a large bowl, stir together beef, onion, uncooked rice, garlic, egg, parsley, pepper and remaining 1 1/2 tsp salt. Divide mixture among reserved large cabbage leaves, placing in center at base of leaf. Fold long sides of leaves over filling; starting at one short end, roll up. Place rolls, seam side down, in prepared pan. Pour remaining pasta sauce onto rolls. Cover with foil.

4. Bake until cabbage is tender, about 1 hour. Let stand for 10 minutes before serving. Garnish with sour cream, parsley and pepper.

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