Old Fashioned Stuffed Cabbage Rolls

 

Experience a timeless comfort food classic. These tender cabbage leaves are stuffed with a savory blend of ground beef and rice, then slowly baked in a perfectly balanced sweet and tangy tomato sauce. It’s a heartwarming, satisfying meal that feels like a hug from the past.

Yields: 6-8 servings
Prep time: 40 minutes
Cook time: 1 hour 30 minutes

🥬 Ingredients

For the Cabbage Rolls:

• 1 large head green cabbage

• 1 pound ground beef

• 1 cup cooked white rice

• ½ cup onion, finely chopped

• ¼ cup fresh parsley, chopped

• 2 cloves garlic, minced

• 1 large egg, beaten

• 1 teaspoon salt

• ¼ teaspoon black pepper

For the Sauce:

• 1 can (14.5 oz) diced tomatoes

• ½ cup beef broth

• ¼ cup brown sugar

• 2 tablespoons apple cider vinegar

🥄 Instructions

1. Prepare the Cabbage Leaves
Bring a large pot of water to a boil. While waiting, carefully remove the core from the cabbage. Gently separate the leaves. Blanch the leaves in the boiling water for 2-3 minutes until soft and pliable. Transfer them to a colander to drain and cool.

2. Make the Filling
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, parsley, minced garlic, beaten egg, salt, and pepper. Use your hands or a spoon to mix until all ingredients are evenly incorporated.

3. Assemble the Rolls
Lay a cabbage leaf flat on a work surface. Place about 2-3 tablespoons of the meat mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, forming a neat parcel. Repeat with the remaining leaves and filling.

4. Prepare the Sauce & Assemble
Preheat your oven to 350°F (175°C). In a Dutch oven or deep oven-safe pot, whisk together the diced tomatoes, beef broth, brown sugar, and apple cider vinegar. Arrange the cabbage rolls seam-side down in a single layer in the pot, nestling them snugly. Spoon some of the sauce over the top.

5. Bake to Perfection
Cover the pot with a lid and bake for 1 hour and 30 minutes, or until the cabbage is very tender and the filling is cooked through.

6. Serve
Let the rolls rest for 5-10 minutes before serving. Spoon the warm sauce over the top and enjoy this delicious taste of tradition.

Chef's Tip: For easier leaf removal, freeze the entire head of cabbage overnight and then thaw it. The leaves will be soft and perfectly pliable for rolling without blanching! If your outer leaves are too tough, a quick blanching is still the best method.