Here’s a classic Old-Fashioned Cabbage Rolls recipe—hearty, comforting, and full of flavor. 🥬🍚🍖
Ingredients
For the Filling
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the Rolls
- 1 large head cabbage
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1–2 tbsp brown sugar (optional, to balance acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil or butter
Instructions
1. Prepare the Cabbage
- Remove core from cabbage.
- Boil a large pot of water.
- Carefully peel off 12–14 large leaves and blanch for 2–3 minutes until pliable. Drain and cool.
2. Make the Filling
- In a bowl, combine ground meat, cooked rice, onion, egg, garlic, salt, pepper, and paprika.
- Mix until evenly combined.
3. Assemble the Rolls
- Place 2–3 tablespoons of filling onto the center of each cabbage leaf.
- Fold sides over the filling, then roll from the stem end to enclose the filling.
- Repeat with remaining leaves and filling.
4. Prepare the Sauce
- In a saucepan, combine tomato sauce, diced tomatoes, brown sugar, salt, pepper, and olive oil.
- Simmer 5–10 minutes to blend flavors.
5. Cook the Cabbage Rolls
- Preheat oven to 350°F (175°C).
- Place cabbage rolls seam-side down in a baking dish.
- Pour sauce over the rolls.
- Cover with foil and bake 45–60 minutes until meat is cooked and cabbage tender.
6. Serve
- Spoon extra sauce over rolls and serve with mashed potatoes or crusty bread.
Tips
- Make-ahead: Assemble and refrigerate the rolls a day ahead; bake when ready.
- Rice variations: Use white, brown, or even quinoa for a different texture.
- Flavor boost: Add fresh herbs like dill or parsley to the filling or sauce.
I can also provide a slow-cooker version of cabbage rolls that cooks hands-off and keeps the sauce rich and flavorful.
Do you want me to give that version?
