8-10 cabbage leaves
1 lb of lean ground beef
1 tsp of salt
1 1/2 tsp of pepper
1/2 medium onion, finely chopped
1 cup of rice
1/2 cup of milk
2 cloves of garlic crushed
1 beaten egg
cheese of your choice for toppings
For the Sauce:
1 8 oz can of tomato sauce
1/2 tbsp of sugar
2-3 tbs chilli garlic sauce
1/2 tsp of lemon juice
To remove the cabbage rolls easily, boil some salted water in a large pot and place the whole cabbage in. I usually remove the core first by cutting around it on a 45 degree angle with a sharp knife. Cut deeply into the cabbage by inserting the knife about 1 1/12 inches. I usually do a second trim around the removed core to ensure the leaves can be removed easily. Let the cabbage boil for at least five minutes. After that, the leaves will pull away easily. You can use precooked rice or make it from scratch. Of course, using precooked rice is simpler and faster.
Boil a large pot of salted water then In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic, onion, and rice.
In a separate mixing bowl, combine the tomato sauce, sugar, chilli garlic sauce and lemon juice. Mix until it’s well combined.
Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow the leaves to cool completely. Then Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rolls in, side by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour. Then Remove from oven and grate your favorite cheese on top.