A delightful twist on traditional cabbage rolls, filled with a savory mixture of ground beef and rice, simmered in a tangy tomato sauce.
Ingredients
1 cup Rice
2 heads Cabbage
1 pound Ground Beef
1 cup Ketchup
1 large Eggs
3 teaspoons Garlic Powder
to taste none Salt
to taste none Black Pepper
1 can Crushed Tomatoes
1 large Onions
½ cup Raisins
1 teaspoon Citric Acid Powder
½ cup White Sugar
Method
Begin by cooking rice in a saucepan filled with water. Bring it to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 20 to 25 minutes until the rice is soft and all the water is absorbed.
In a large pot, boil water and gently add a head of cabbage. Cook for about 5 minutes until the leaves are tender but still intact. Remove the cabbage, allow it to cool for 15 minutes, and repeat with the second head of cabbage.
In a mixing bowl, blend ground beef with the cooked rice, ½ cup of ketchup, eggs, 1 ½ teaspoons of garlic powder, salt, and black pepper. Mix thoroughly using your hands until the mixture is evenly combined.
Prepare the cabbage leaves by trimming the thick ribs for easier rolling. Take a generous portion of the meat mixture, place it on a cabbage leaf, fold in the sides, and roll tightly from the base. Use toothpicks if needed to secure the rolls. Continue with the remaining leaves, setting aside smaller ones for later.
Chop any leftover cabbage leaves and add them to a large pot. Stir in crushed tomatoes, sliced onions, raisins, ½ cup of ketchup, the remaining garlic powder, citric acid powder, salt, black pepper, and ½ cup of white sugar. Bring this mixture to a boil.
Taste the sauce and add more sugar if you like it sweeter. Arrange the cabbage rolls in the pot and drizzle an additional cup of ketchup over them. Cover and reduce the heat to a simmer.
Allow the cabbage rolls to cook for 3 hours, basting with the sauce every 30 minutes to keep them moist and flavorful.
