Sweet and Sour Cabbage Rolls

These are perfect for a chilly winter night; cheese-topped beef and mushroom stuffed cabbage rolls are blanketed with a tasty tomato sauce flavored with red wine vinegar, maple, and Worcestershire!
(serves 4)

8 whole leaves from 1 large cabbage
3 cups boiling water
1 T. EVOO
1 large sweet* onion, diced
1/4 t. kosher* salt
8 oz. lean ground beef
1 cup finely chopped cremini* mushrooms
1/2 t. freshly* ground pepper
3 T. tomato paste
3 T. red wine vinegar
3 T. dark pure maple syrup
2 t. Worcestershire sauce
1 can (15 oz.) tomato sauce
1 cup shredded part-skim mozzarella

Stack cabbage leaves in a large Dutch oven; pour boiling water over top. Cover; set over high heat and boil, rotating top leaves to bottom as stack shrinks. Cook 4-6 min. until cabbage is just tender enough to be pliable, but not so soft that it tears. Drain; lay leaves on work surface to cool. Heat oil in a large nonstick skillet over med.-high heat. Add onion and salt; cook, stirring often, 6-8 min, until onion is soft, translucent, and starting to brown. Add beef, mushrooms, and pepper; cook, breaking up with wooden spoon, 3-4 min. until beef is browned and no pink remains. Add tomato paste; stir until beef and onion are coated and paste is not clumpy. Add vinegar, syrup, and Worcestershire sauce; bring to a simmer, stirring often. Remove from heat. Spoon 1/4 cup filling onto each cabbage leaf; roll, tucking in the sides. Arrange rolls in the skillet side by side, seam side down. Pour tomato sauce over rolls. Cover; place over med.-low heat. Cook in simmering sauce about 20 min until rolls are heated through and cabbage is tender. Remove lid; sprinkle with mozzarella. Cover; cook 1-2 min. until cheese melts. Let rolls stand 10 min. before serving.

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Love,

MM;