My husband loves stuffed cabbage rolls. He practically drools each time I make them. What I found, however, was that all the recipes I came across had a sweet and sour flavor to them. Neither of us were fans of that combination so I came up with my own.
Stuffed Cabbage Rolls
Makes 8-10 rolls
8 - 10 medium to large cabbage leaves
1 pound ground beef or turkey, raw
1/3 c. chopped onion
1/2 c. chopped mushrooms (about 6 large button mushrooms)
1 1/2c. cooked rice (use a little more or less depending if you want it more dry or more moist)
1 c. shredded cheese, divided (cheddar, colby or monterey jack all work well)
1 - 15oz can tomato sauce
Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
Remove the center veins from the cabbage leaves by cutting them out in a "V" shape and leaving the leaf whole. Immerse the leaves, 4 at a time, into boiling water for 3-5 minutes, or until limp. Drain well.
In a large bowl, mix ground beef, onion, mushrooms, 1/2 cup of the shredded cheese and 1/4 cup of the tomato sauce. Add salt and pepper to taste. Add cooked rice, 1/2 cup at a time, until the mixture holds together well when formed into balls slightly larger than golf balls.
Roll into balls, using about 1/3 cup of the mixture, and place each ball on a cabbage leaf. Fold in the sides and, starting at an unfolded edge, carefully roll up each leaf, making sure the folded sides are still folded into the roll.
Pour 1/4 cup of the tomato sauce in the bottom of a 13"x9" baking pan, tipping the pan to ensure even coverage. Lay each roll in the baking pan, seam side down, and pour remaining tomato sauce over the rolls. Sprinkle with remaining cheese and cover pan with foil.
Bake covered for 30 minutes then carefully uncover and bake an additional 15 minutes.