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Introduction
Cabbage rolls are a classic comfort food, passed down through generations in many cultures. Known for their hearty filling and tender cabbage wrapping, this dish has a rich history and remains a family favorite. Whether you're making it for a special occasion or just a cozy weeknight dinner, these Old-Fashioned Stuffed Cabbage Rolls bring a comforting, homey feeling to the table. Packed with a savory mixture of ground meat, rice, and aromatic spices, all encased in soft cabbage leaves, this recipe is a must-try for any lover of traditional cooking.
Ingredients
For the Cabbage Rolls:
1 large head of green cabbage
1 lb ground beef (or a mix of beef and pork)
1 cup cooked rice
1 medium onion, finely chopped
1 clove garlic, minced
1 egg
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp paprika
1/2 tsp ground allspice (optional)
1/4 cup fresh parsley, chopped
For the Tomato Sauce:
2 cups tomato sauce
1 can (14 oz) crushed tomatoes
1 tbsp brown sugar
1 tbsp vinegar (apple cider or white)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried basil
Instructions
Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully cut the core out of the cabbage, then submerge the whole cabbage in the boiling water. Let it cook for about 5-7 minutes, or until the outer leaves become soft and pliable. Remove the cabbage and carefully peel off the outer leaves, setting them aside. Continue this process until you have about 12-15 leaves. Trim the thick veins from the center of each leaf to make them easier to roll.
Prepare the Filling:
In a large bowl, combine the ground beef (or beef-pork mix), cooked rice, chopped onion, minced garlic, egg, salt, pepper, thyme, paprika, allspice (if using), and parsley. Mix well until all ingredients are evenly combined.
Assemble the Rolls:
Place one cabbage leaf on a flat surface. Spoon about 2 tablespoons of the filling onto the center of the leaf. Fold in the sides and roll it tightly, making sure the ends are tucked in so the filling doesn’t escape during cooking. Repeat with the remaining leaves and filling.
Make the Sauce:
In a separate saucepan, combine the tomato sauce, crushed tomatoes, brown sugar, vinegar, salt, pepper, and dried basil. Stir well and bring to a simmer over medium heat. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
Cook the Cabbage Rolls:
In a large pot or Dutch oven, arrange the stuffed cabbage rolls tightly together, seam side down. Pour the tomato sauce over the rolls, ensuring they are covered. Bring the sauce to a simmer, then cover and cook over low heat for about 1 to 1.5 hours, or until the cabbage is tender and the filling is cooked through. Check occasionally to ensure there is enough sauce; add a little water if necessary.
Serve:
Once cooked, carefully remove the cabbage rolls from the pot and serve hot with a generous spoonful of sauce over the top.
Tips for Serving and Storing
Serving Suggestions: Cabbage rolls are perfect when served with a side of mashed potatoes, crusty bread, or a simple green salad. For extra flavor, sprinkle some grated cheese, like Parmesan, on top of the rolls before serving.
Storing: Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve with time, so they’re a great make-ahead meal. To reheat, simply warm them on the stovetop in a little sauce or in the microwave.
Freezing: You can also freeze these cabbage rolls for longer storage. Let them cool completely before placing them in an airtight container or freezer bag. They’ll stay good for up to 3 months. Reheat by simmering them directly in sauce or microwaving them until heated through.
Variants
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