Stuffed Cabbage Rolls

Our grandmothers’ cabbage rolls are the most delicious. A beloved classic recipe!

INGREDIENTS

• 8 to 10 green or Savoy cabbage leaves
• 1 lb (454 g) lean ground beef
• 1 teaspoon (5 ml) salt
• 2 teaspoons (10 ml) pepper
• 1 small onion, chopped 
• 1 cup (210 g) white rice
• 1/2 cup (125 ml) milk
• 2 cloves of garlic, chopped
• 1 large beaten egg

For the sauce :

• 1 can (8 oz) of tomato sauce
• 1 tablespoon (12 g) brown sugar
• 2 tablespoons (30 ml) ketchup
• 1 teaspoon (5 ml) Worcestershire sauce
• 1/2 teaspoon (2.5 ml) lemon juice 

PREPARATION

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Beat egg and milk together in a small bowl and pour over ground beef. Add salt, pepper, garlic, onion, and rice. Mix with your hands.
4. In another bowl, put the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix and set aside.
5. Cut the cabbage heart with a knife and plunge it into boiling water for 5 minutes. 
6. Remove it and carefully remove the leaves. Leave to cool.
7. Spread a cabbage leaf and put about 4 tablespoons of meat on it. Roll it up.
8. Pour a ladle of sauce into the bottom of a baking dish. Put the cabbage rolls inside and cover with the remaining sauce. 
9. Cover with foil and cook for 1 hour.