Stuffed Cabbage Rolls with Tomato Sauce
These stuffed cabbage rolls with tomato sauce feature a savory filling of ground beef, pork, and veal.
cabbage
1
medium head
ground beef
1
pound
ground pork
½
pound
ground veal
½
pound
cooked rice
1
cup
chopped onion
½
cup
minced fresh parsley
¼
cup
egg
1
large
garlic, minced
2
large cloves
salt
1
teaspoon
ground black pepper
¼
teaspoon
dried thyme, divided
1 ½
teaspoons
dried basil, divided
1 ½
teaspoons
dried oregano, divided
1 ½
teaspoons
crushed tomatoes with tomato purée
1
(28 ounce) can
 Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
  While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
  Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
  Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.
  Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.
  Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
  Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.
