Warm, comforting, and rich with old-world flavor, these cabbage rolls are a beloved dish passed down through generations. Tender cabbage leaves are wrapped around a savory filling of ground meat and rice, then simmered in a tangy tomato sauce until perfectly tender.
Ingredients
For the cabbage rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
For the sauce:
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 tbsp brown sugar
- 1 tbsp lemon juice or vinegar
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the cabbage:
- Bring a large pot of water to a boil. Remove the core from the cabbage.
- Place the whole cabbage in the water and cook for 5–8 minutes, peeling off the outer softened leaves as they loosen. Set aside 10–12 large leaves.
- Make the filling:
- In a bowl, mix ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika until well combined.
- Assemble the rolls:
- Lay a cabbage leaf flat, add 2–3 tablespoons of filling near the base.
- Fold in the sides and roll up tightly like a burrito. Repeat with all leaves.
- Make the sauce:
- In a bowl, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper.
- Bake:
- Place some sauce in the bottom of a baking dish.
- Arrange cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top.
- Cover with foil and bake at 350°F (175°C) for about 1.5 hours.
Tip: Serve with mashed potatoes or crusty bread for a complete meal!
Enjoy your cooking! Please let me know if you need any further assistance. 😊