Description
A classic comfort food dish featuring tender cabbage leaves filled with a savory mixture of ground meat and rice, simmered in a rich tomato sauce.
Ingredients
- 1 large head green cabbage (about 3-4 lbs)
- 1 1/2 lbs ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 large egg, lightly beaten
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup water or beef broth
- 2 tbsp brown sugar (optional, for sweetness)
- 1 tbsp lemon juice (optional, for tang)
Instructions
- Core the cabbage: Using a sharp knife, carefully cut out the core of the cabbage. Place the cabbage in a large pot of boiling salted water. Cook for 10-15 minutes, or until the outer leaves are tender enough to peel off easily. Carefully peel off 12-16 large outer leaves, trimming any thick veins. Reserve the inner cabbage core for lining the bottom of the pan.
- Prepare the filling: In a large bowl, combine ground beef, cooked rice, egg, chopped onion, minced garlic, salt, pepper, and paprika. Mix gently until just combined. Do not overmix.
- Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 to 1/3 cup of the meat mixture near the stem end of the leaf. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a neat package.
- Prepare the sauce: In a medium bowl, whisk together crushed tomatoes, tomato sauce, water (or broth), brown sugar (if using), and lemon juice (if using).
- Layer the pot: If you have remaining cabbage, chop it and spread a layer on the bottom of a large Dutch oven or a 9×13 inch baking dish. This prevents the rolls from sticking and adds flavor.
- Place the cabbage rolls seam-side down in the prepared pot or dish, arranging them snugly in layers.
- Pour the tomato sauce evenly over the cabbage rolls.
- Cook the cabbage rolls: For Dutch oven: Cover and bake in a preheated oven at 350°F (175°C) for 1 1/2 to 2 hours, or until the rolls are tender and cooked through. For stovetop: Bring to a simmer, then cover and cook on low heat for 1 1/2 to 2 hours, or until tender.
- For baking dish: Cover with foil and bake in a preheated oven at 350°F (175°C) for 1 1/2 to 2 hours, or until the rolls are tender and cooked through.
- Serve hot.
Notes
- The amount of cabbage leaves you get may vary depending on the size of the head. Aim for 12-16 good-sized leaves.
- For a richer flavor, you can use a mix of ground beef and ground pork.
- If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato mixture.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.