12 large cabbage leaves
1 Tablespoon olive oil
1 red onion, chopped
1 cup mushrooms, chopped
1 stalk celery, chopped
2 garlic cloves, chopped
1 1/2 pound lean ground beef (we used ground round)
1 cup cooked brown rice
1 teaspoon Worcestershire sauce
1/2 teaspoon each basil, oregano, thyme
2 cups pasta sauce + 1/4 cup water
Cut around cabbage core with a sharp knife. Gently pull off cabbage leaves until you have 12.
In a steamer basket, cook cabbage leaves about 8 minutes or until soft. (You could also cook them in a large skillet with one inch of boiling water for 5 minutes.)
In a large skillet over medium heat, sauté onion, mushrooms, celery and garlic in olive oil for about 5 minutes or until tender, stirring occasionally.
Turn off heat and add raw ground beef, egg, rice, Worcestershire sauce and spices to sautéed vegetables. Mix thoroughly with hands until a dough-like substance forms.
Lay out cabbage rolls face up. Drop a golf ball size lump of meat mixture into each cabbage leaf. (You can make the ball bigger for the bigger cabbage leaves.) Fold two sides of the leaf in and then roll until a tight circle or oval forms. (See photos)
Gently drop cabbage rolls into large skillet. Add pasta sauce and water to skillet, evenly distributing over cabbage rolls.
Over medium heat, cook sauce and filled leaves until simmering. Reduce heat to low, cover and simmer for 45 minutes. Gently spoon onto plates when finished. Enjoy!
Looking for a vegan recipe? Replace the ground beef with lentils!
For more information and photos, read this blog post.