For the Tomato Sauce:
- 1 (14 oz) can of crushed tomatoes.
- 1 (14 oz) can of tomato sauce.
- 1/4 cup of brown sugar.
- 1/4 cup of lemon juice.
- 1/4 cup of raisins (optional).
- Salt and pepper to taste.
PREPARATION METHOD:
1st Step:
- Start by boiling water in a large saucepan. Carefully place the cored cabbage into the boiling water and simmer for three to five minutes, or until the outer leaves are soft. Remove the pliable leaves and set them aside to cool.
2nd Step:
- Rinse the rice with cool water. In a bowl, combine ground beef, uncooked rice, onion, garlic, dried thyme, dried oregano, salt, and pepper. Mix well.
3rd Step:
- Fill the center of a cabbage leaf with the meat mixture and roll it into a neat bundle by folding in the sides. Repeat the process to fill all the leaves.
4th Step:
- In a separate bowl, combine crushed tomatoes, tomato sauce, brown sugar, lemon juice, raisins (if using), salt, and pepper. Mix thoroughly to create a flavorful sauce.
5th Step:
- Cover the bottom of a large, thick-based pot with a thin layer of tomato sauce. Place the cabbage rolls on top, nestling them closely together.
6th Step:
- Pour the remaining tomato sauce over the cabbage rolls. Cook, covered, over low heat for 1.5-2 hours or until the cabbage leaves are soft and the contents are heated through.
7th Step:
- Carefully remove the cabbage rolls from the saucepan using a spatula, taking care not to deform them. Serve them hot, topped with a dollop of tomato sauce, and savor the classic flavors.
RECIPE TIPS:
- Steaming the cabbage leaves instead of boiling ensures they are tender and pliable.
- Customize the filling with a blend of different meats or add herbs and spices for a personalized touch.
- Leftover cabbage rolls can be refrigerated for up to three days, often tasting even better after being reheated.
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