Stuffed Cabbage Rolls

Old-Fashioned Stuffed Cabbage Rolls

Ingredients:

For the Cabbage Rolls:

1 large head of green cabbage

1 lb ground beef (or a mix of beef and pork)

½ cup uncooked white rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

1 tsp salt

½ tsp black pepper

1 tsp paprika (optional)

2 tbsp fresh parsley, chopped (or 1 tsp dried)

For the Sauce:

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes (with juice)

2 tbsp tomato paste

1 tbsp brown sugar

1 tbsp lemon juice or apple cider vinegar

1 tsp Worcestershire sauce

Salt & pepper to taste

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Instructions:

1. Prep the Cabbage:

Bring a large pot of water to a boil.

Carefully core the cabbage and remove any torn outer leaves.

Boil the head of cabbage for about 5–8 minutes, peeling off softened leaves as they loosen. Set leaves aside to cool.

2. Make the Filling:

In a large bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix gently (don’t overwork it).

3. Roll the Cabbage:

Trim the thick vein at the base of each cabbage leaf to make rolling easier.

Place 2–3 tablespoons of filling in the center of each leaf, tuck in the sides, and roll up tightly like a burrito.

4. Make the Sauce:

In a bowl, stir together tomato sauce, diced tomatoes, tomato paste, brown sugar, lemon juice, Worcestershire, salt, and pepper.

5. Assemble:

Spoon a bit of the sauce on the bottom of a baking dish or slow cooker.

Arrange cabbage rolls seam-side down in a single layer.

Pour the remaining sauce over the rolls, covering them completely.

6. Cook:

Oven method: Cover with foil and bake at 350°F (175°C) for 1.5 to 2 hours until tender.

Slow cooker method: Cook on Low for 6–7 hours or High for 3–4 hours.

7. Serve:

Spoon extra sauce over rolls and serve with mashed potatoes or crusty bread.