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Whether you are a college student just starting your very own culinary experiments or an experienced cook with several supper events under your belt, there is always something new to learn more about cooking. We hope these Stuffed Cabbage Rolls recipe and tips can help you in your kitchen area tonight, and also get used to remarkable home-cooked meals.

Prepare olive oil.
Provide medium yellow onion finely chopped.
You need crushed tomatoes, drained.
Use leftover brown gravy.
You need light brown sugar.
You need to prepare red wine vinegar.
Use salt and pepper.
Provide medium - large head green cabbage, including outer leaves.
You need ground chuck.
You need to prepare large egg, lightly beaten.
Use finely chopped yellow onion.
Prepare plain dried breadcrumbs.
Provide “cooked” white rice.
You need to prepare salt, pepper, and thyme.

To make sauce, heat the olive oil in a large saucepan and add the onions. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, salt, and pepper..
Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside. Prepare the 1/2 cup of cooked rice and set aside as well..
In a large pot, fill it 3" with water and bring to a light boil..
Using a paring knife, cut around the core of the cabbage and gently remove the outer leaves, yielding about 5-6 leaves and set aside. Repeat with the other head of cabbage. [Store the remaining heads in refrigerator for other meals such as soup, corned beef, coleslaw, etc.].
Immerse the stacked cupped leaves in the boiling water for a few minutes. Using tongs remove the flexible leaves and set aside to cool..
To make the filling, combine the ground chuck, egg, onion, breadcrumbs, cooked rice, salt, pepper, and thyme in a large bowl. Add 1/2 cup of the sauce to the mixture and mix lightly with your hands. [Be creative with your spices].
For the rolls, remove the hard triangular rib (1/2”) from the base of each cabbage leaf with a paring knife. Place about a 1/2 cup of filling in an oval shape near the rib edge of each leaf. Roll the leaf up toward the outer thin edge away from you, tucking the sides in as you roll..
Place the cabbage roll seam side down in a medium - large casserole dish that has been lined with 1 cup of the sauce. Repeat this process until you have lined the dish with all of the rolls. Pour the sauce over the cabbage rolls and cover with foil..
Bake for 45 minutes in a 325 degree oven. Take foil off and continue baking for another 20 minutes. Remove from oven and allow it to cool for 10 minutes. Serve with mashed potatoes..

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