My grandma used to make this all the time but I haven’t had it in years!! I still love it as much as I used to.

Stuffed cabbage rolls, a beloved comfort food in many cultures, combine tender cabbage leaves with a flavorful meat and rice filling, all enveloped in a savory tomato sauce. This article explores the origins, ingredients, and cooking methods for this classic dish, as well as its cultural significance and variations around the world.

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Ingredients:

Ingredient Quantity
Medium head cabbage 1 (3 pounds)
Ground beef 1/2 pound
Ground pork 1/2 pound
Tomato sauce 1 can (15 ounces)
Onion, chopped 1 small
Long grain rice 1/2 cup
Dried parsley flakes 1 tablespoon
Salt 1/2 teaspoon
Fresh dill or dill weed 1/2 teaspoon
Cayenne pepper 1/8 teaspoon
Diced tomatoes, undrained 1 can (14-1/2 ounces)
Sugar 1/2 teaspoon

Instructions:

  1. Prepare Cabbage: Cook cabbage in boiling water until outer leaves pull away easily. Set aside 12 large leaves for rolls.
  2. Prepare Filling: In a bowl, mix ground beef, ground pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne.
  3. Assemble Rolls: Cut out thick vein from bottom of each leaf. Place filling on a cabbage leaf; fold in sides and roll up.
  4. Arrange and Bake: Slice remaining cabbage and place in a Dutch oven. Arrange rolls seam side down over sliced cabbage. Combine diced tomatoes, sugar, and remaining tomato sauce; pour over rolls. Cover and bake at 350°F for 1-1/2 hours.

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