Stuffed cabbage rolls are a classic comfort food that brings warmth and satisfaction to any meal. This recipe features tender cabbage leaves filled with a flavorful mixture of ground beef, pork, and rice, all simmered in a rich tomato sauce. Here’s how to make them:
Ingredients
For the Cabbage Rolls:
- 1 medium head cabbage (3 pounds)
- 1/2 pound uncooked ground beef
- 1/2 pound uncooked ground pork
- 1 can (15 ounces) tomato sauce, divided
- 1 small onion, finely chopped
- 1/2 cup uncooked long-grain rice
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon snipped fresh dill or dill weed
- 1/8 teaspoon cayenne pepper
For the Sauce:
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon sugar
Step-by-Step Instructions
Preparing the Cabbage:
- Boil the Cabbage: Start by boiling a large pot of water. Core the cabbage and carefully place it in the boiling water. Cook until the outer leaves pull away easily from the head, about 5-7 minutes. Remove the cabbage from the water and set aside 12 large leaves for the rolls.
- Prepare the Leaves: Cut out the thick vein from the bottom of each leaf, creating a V-shaped cut. This makes the leaves easier to roll.
Making the Filling:
- Combine Ingredients: In a large bowl, mix together the ground beef, ground pork, 1/2 cup of tomato sauce, chopped onion, uncooked rice, parsley flakes, salt, dill, and cayenne pepper. Ensure the ingredients are thoroughly combined for even flavor distribution.
Assembling the Rolls:
- Fill the Leaves: Place about 1/4 cup of the meat mixture on each cabbage leaf. Overlap the cut ends of the leaf, fold in the sides, and roll up from the cut end. Ensure the rolls are tight and secure to prevent them from unrolling during cooking.
Cooking the Rolls:
- Prepare the Dutch Oven: Slice the remaining cabbage and place it in the bottom of a Dutch oven. Arrange the cabbage rolls seam side down over the sliced cabbage.
- Make the Sauce: In a separate bowl, combine the diced tomatoes, sugar, and remaining tomato sauce. Pour this mixture over the cabbage rolls, ensuring they are well-covered.
- Bake: Cover the Dutch oven and bake at 350°F (175°C) for about 1-1/2 hours, or until the cabbage rolls are tender and the filling is cooked through.
Serving Suggestions
Stuffed cabbage rolls are best served hot, straight from the oven. Pair them with:
- Mashed Potatoes: A creamy side that complements the savory rolls.
- Sour Cream: A dollop on top adds a tangy contrast.
- Crusty Bread: Perfect for soaking up the delicious tomato sauce.
- Garnish: Sprinkle freshly chopped dill or parsley over the top for an authentic touch.
Tips
- Cabbage Leaves: Be gentle when removing the leaves to avoid tearing.
- Rice: Ensure the rice is uncooked in the filling to absorb the flavors during baking.
- Secure Rolls: Make sure the rolls are tight to prevent them from unrolling while cooking.
Enjoy this hearty and comforting dish that’s perfect for family dinners or special occasions!