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Fixings: FOR THE Pureed tomatoes\n
FOR THE CABBAGE ROLLS\n
Directions:\n
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For the pureed tomatoes\n
Dissolve the spread in a huge pot over medium intensity. Add the onion and cook for 4-5 minutes or until clear.\n
Add the garlic and cook for 30 seconds. Add the squashed tomatoes, pureed tomatoes, salt and pepper to the pot.\n
Mix in the earthy colored sugar and red wine vinegar. Bring to a stew.\n
Cook for 10-15 minutes, mixing sporadically.\n
While the sauce is stewing, gather the cabbage rolls. Heat a huge pot of water to the point of boiling.\n
Submerge the cabbage head in the bubbling water. Cook for 3-5 minutes or until cabbage leaves are flexible. Strip 12 huge leaves off the cabbage.\n
Place the ground meat, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1\/2 cup of the pureed tomatoes to the bowl. Mix to consolidate.\n
Lay each cabbage leaf on a level surface. Utilize a little blade to slice an Angular score to eliminate the thick piece of the cabbage rib.\n
Shape 1\/3 of a cup of the meat blend into a log shape and spot in the focal point of a cabbage leaf. Roll the cabbage leaf around the meat blend. Rehash with outstanding meat and cabbage leaves.\n
Preheat the stove to 350 degrees F.\n
Cover a 9\u2033x13\u2033 dish with cooking splash. Place 1\/2 of the pureed tomatoes in the lower part of the baking dish. Place the cabbage rolls, crease side down, in the dish. Top with outstanding sauce.\n
Cover with foil. Prepare for 60-an hour and a half or until cabbage is delicate and meat is cooked through.\n
Sprinkle with staying 2 tablespoons of parsley, then serve.\n","protected":false},"excerpt":{"rendered":"
Fixings: FOR THE Pureed tomatoes 2 tablespoons spread 1\/2 cup onion finely cleaved 1 teaspoon garlic minced 28 ounce can squashed tomatoes don’t deplete 15 ounce might tomato at any point sauce salt and pepper to taste 2 tablespoons earthy colored sugar 1 tablespoon red wine vinegar FOR THE CABBAGE ROLLS 1 pound ground meat …\n