Ingredients
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- 2 tbsp of olive
- 1 lb ground beef
- 1 medium onion chopped
- 6 chives chopped
- 2 cloves garlic minced
- 1 tsp hot sauce
- 3 tsp soy sauce
- 1 cup cooked rice
- 2 eggs beaten
- 2 14 oz cans of diced tomatoes
- 4 oz of tomato paste
- 1 Tbsp of dried oregano
- 1 Tbsp of dried basil
- 1 tsp of cayenne pepper
- 6 chives chopped
- 1 tbsp of fresh parsley
- 1/2 cup prepared mustard
- 1/2 cup barbecue sauce
- 1 cup ketchup
- 1 tsp Worcestershire sauce
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1 head of Chinese cabbage, leaves removed
Instructions
- Heat the olive oil in a frying pan. Brown the ground beef along with the onion, chives, and garlic.
- Add the hot sauce, soy sauce and rice. Mix to combine and set aside to cool. Once cool, mix in the beaten eggs.
- Place the diced tomatoes,tomato paste, dried oregano, dried basil, cayenne pepper, chives, parsley, mustard, bbq sauce, ketchup, Worcestershire sauce, brown sugar and cider vinegar into a saucepan bring to a gentle boil then reduce and simmer for 5 minutes.
- Fill a bowl with boiling water and soak the cabbage leaves for 2 minutes. Remove the leaves from the water and shave down the core so that it isn’t quite so thick.
- Place approximately 1/4 cup of filling in the center of each leaf, roll the leaf while tucking the ends into the center. Place the cabbage roll with the seam at the bottom into a 9X9 baking pan that has had a drizzle of olive oil added. Continue until the pan is full.
- Pour the sauce over the cabbage rolls. Cover with foil and place into a preheated 350-degree oven for 1 hour.
- Remove the foil and bake for another 20 minutes.
- Category: Entrees, beef, recipes