Authentic stuffed cabbage using our own Classic Burger mix. We bet you won't be able to tell the difference!
For this batch
- 1 pkg Classic Burger mix (CBM)
- 1 cabbage
- 3/4C cooked rice (white or brown - your choice)
- 1 small onion - diced
- 28 oz can tomato sauce
- 1/4 cup vinegar
- 2 tbsp sugar
- a few grinds of black pepper
- 1C water saved from boiling the cabbage
- oil for frying the onions and Classic Burger mix
Add water to the Classic Burger mix and let sit for 10 minutes. You can also do this overnight or earlier in the day and store in the fridge until needed.
Core cabbage and clean cabbage. Place cabbage cored side down in a large pot and cover with water. Cover and bring to boil until leaves are tender - about 15 minutes. Remove and place leaves to cool and drain in a colander. Make sure you save 1 cup of the cabbage water!
Combine the tomato sauce, cabbage water, saved tomato liquid, vinegar, sugar in a bowl. Set aside.
Grab two fry pans - in one saute the diced onion on low until translucent. In the other fry up the CBM in a couple of Tbsps of oil over medium heat. Crispy bits are okay, but try not to burn. Once both are cooked, combine the onions with the CBM and rice.
Back to the cabbage, remove the thick center from the bottom of each leaf. Put them in the bottom of the baking or roasting dish you are using. Also, any cabbage that you have left over (probably the center because it's hard to get good sized leaves) - chop that up and put in the bottom of the pan.
Scoop a spoonful of the CBM/ rice mixture into a cabbage leaf and fold the sides until you have a roll. Place seam side down in your baking dish. Repeat until you run out of leaves or mixture.
Pour the sauce mixture evenly over the cabbage rolls and cover the dish with foil. Bake at 375F for about 2 - 2.5 hours, basting the rolls a couple of times.
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