Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside.
  2. Cook onion and garlic in butter and oil in large skillet over medium-high heat.
  3. Add pepper, oregano, cumin, cinnamon and ¼ cup tomato sauce; cook, stirring, 2 to 3 minutes.
  4. Stir in rice; remove from heat.
  5. Spoon ¼ cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders.
  6. Place rolls in greased baking dish. Pour remaining ¾ cup tomato sauce on top. Cover dish with foil
  7. Bake covered, at 350 °F for 20 to 25 minutes.
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