Here’s a traditional recipe for Old-Fashioned Stuffed Cabbage Rolls:
Old-Fashioned Stuffed Cabbage Rolls Recipe
Ingredients:
For the Cabbage Rolls:
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1 large head of cabbage (green or savoy cabbage works well)
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1 lb ground beef (or half beef and half pork for extra flavor)
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1/2 cup uncooked white rice (or cooked rice if you’re short on time)
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1 medium onion, finely chopped
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1 large egg
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1 tablespoon garlic, minced
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme (optional)
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1/2 teaspoon paprika (optional)
For the Tomato Sauce:
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1 can (15 oz) tomato sauce
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1 can (14 oz) diced tomatoes (or crushed tomatoes for a smoother texture)
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1 tablespoon brown sugar (optional, for a bit of sweetness)
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2 tablespoons vinegar (apple cider or white vinegar)
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1 tablespoon lemon juice (optional, for a bit of acidity)
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1 teaspoon salt (or to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon dried basil (optional)
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1/2 teaspoon dried oregano (optional)
Instructions:
1. Prepare the Cabbage:
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Bring a large pot of water to a boil. Carefully remove the core from the cabbage and make a few shallow cuts around it to help separate the leaves more easily.
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Place the cabbage in the boiling water and cook for about 2-3 minutes, or until the outer leaves are softened.
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Use tongs to peel off the outer leaves as they soften. Keep boiling and removing the leaves until you have about 12-15 large, intact leaves.
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Once you have the cabbage leaves, trim the thick vein at the base of each leaf to make them easier to roll. Set aside.
2. Prepare the Filling:
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In a large bowl, combine the ground beef, rice, onion, egg, garlic, salt, pepper, thyme, and paprika. Mix everything together until well combined. You can use your hands for the best results.
3. Stuff the Cabbage Leaves:
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Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat mixture in the center of the leaf.
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Fold in the sides of the leaf, then roll it up tightly, similar to rolling a burrito. Repeat this process with the remaining cabbage leaves and filling.
4. Prepare the Tomato Sauce:
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In a large saucepan or Dutch oven, combine the tomato sauce, diced tomatoes, brown sugar, vinegar, lemon juice (if using), salt, pepper, basil, and oregano. Stir to combine and bring the sauce to a simmer over medium heat.
5. Assemble and Cook the Cabbage Rolls:
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Place the stuffed cabbage rolls seam-side down in the pot with the tomato sauce. Arrange them tightly together to prevent them from unrolling.
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Once all the cabbage rolls are in the pot, spoon some of the sauce over the top to cover them.
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Bring the sauce to a simmer, then cover the pot with a lid. Reduce the heat to low and let the cabbage rolls cook for about 1.5 to 2 hours, occasionally spooning sauce over the rolls.
6. Serve:
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Once the cabbage rolls are tender and the filling is fully cooked, carefully remove them from the pot.
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Spoon the tomato sauce over the rolls and serve hot.
Tips and Variations:
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Rice: You can use brown rice instead of white rice for a healthier version. Pre-cooked rice works just as well if you’re in a hurry.
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Meat: Feel free to mix beef and pork for a richer, juicier filling, or go with ground turkey for a leaner option.
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Vegetarian Version: For a vegetarian option, use lentils or quinoa in place of the meat and rice, and add some sautéed mushrooms and chopped vegetables for texture.
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Sour Cream: Some people enjoy serving cabbage rolls with a dollop of sour cream on top for extra richness.
Serving Suggestions:
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Serve with a side of mashed potatoes, crusty bread, or a simple green salad.
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If you like extra sauce, serve some of the simmered tomato sauce in a bowl for dipping.
Conclusion:
These Old-Fashioned Stuffed Cabbage Rolls are comfort food at its finest, full of flavor, heartiness, and a touch of nostalgia. Whether it’s a family tradition or a new favorite dish, they’re sure to become a regular in your recipe repertoire. Let me know if you try them, and enjoy!