Old Fashioned Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory beef and rice filling, baked low and slow in a sweet-tangy tomato sauce.
Ingredients
Cabbage Rolls
- 1 large head of green cabbage
- 1 pound ground beef
- 1 cup cooked white rice
- ½ cup chopped onion
- ¼ cup chopped parsley
- 2 cloves garlic minced
- 1 egg beaten
- 1 teaspoon salt
- ¼ teaspoon black pepper
Sweet-Tangy Tomato Sauce
- 1 can (14.5 oz) diced tomatoes
- ½ cup beef broth
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
Instructions
- Cut the core out of the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2u20133 minutes until soft and pliable, then drain and let them cool.
- In a large bowl, combine the ground beef, cooked rice, onion, parsley, garlic, egg, salt, and pepper. Mix until evenly combined.
- Place 2u20133 tablespoons of filling onto each cabbage leaf. Fold in the sides and roll into tight, neat packages.
- In a Dutch oven or oven-safe pot, combine the diced tomatoes, beef broth, brown sugar, and apple cider vinegar. Bring the sauce to a boil.
- Nestle the cabbage rolls seam-side down into the sauce and spoon a little sauce over the top. Cover and bake at 350u00b0F (175u00b0C) for 1 1/2 hours, until the cabbage is tender and the meat is cooked through. Serve hot with extra sauce spooned over each roll.
Notes
Freeze the whole cabbage head overnight and thaw it u2014 the leaves peel off easily with no boiling needed. The rolls can be assembled a day ahead, and the flavor gets even better after an overnight rest in the fridge.
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