Old Fashioned Stuffed Cabbage Rolls

Delve into the world of traditional cooking with Old Fashioned Stuffed Cabbage Rolls, a recipe steeped in nostalgia and comfort. This dish, a staple in many cultures, brings together the humble yet versatile cabbage with a hearty filling of ground beef, infused with the homely flavors of onions, parsley, and garlic. The addition of cooked white rice to the beef mixture lends a delicate texture and helps to bind the flavors together. Each ingredient, though simple, plays a crucial role in creating a dish that’s both nutritious and satisfying.

Preparing these cabbage rolls is like weaving a tapestry of flavors. It begins with gently boiling the cabbage leaves to make them pliable, then each leaf is filled with the perfectly seasoned beef and rice mixture. Rolling the cabbage leaves into neat parcels not only encapsulates the flavors but also ensures a delightful experience in every bite. The magic unfolds further as these rolls are bathed in a tangy and sweet sauce made from diced tomatoes, beef broth, brown sugar, and apple cider vinegar, enhancing the overall taste and adding layers of complexity to the dish.

As the stuffed cabbage rolls slowly bake, their aroma fills the kitchen, evoking memories of family gatherings and traditional feasts. This dish is more than just a meal; it’s a celebration of time-honored cooking techniques and the joy of sharing wholesome, homemade food with loved ones. Served warm, these cabbage rolls offer a comforting embrace, making them a perfect meal for any occasion that calls for a touch of warmth and nostalgia.

Ingredients:

• 1 large head of green cabbage
• 1 pound ground beef
• 1 cup cooked white rice
• 1/2 cup chopped onion
• 1/4 cup chopped parsley
• 2 cloves of garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup beef broth
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar

Instructions:

1. Preparation:
   • Preheat your oven to 350 degrees F (175 degrees C).
   • Begin by removing the core from the cabbage. Carefully peel off the leaves, trying not to tear them. You’ll need the leaves to be intact for rolling.
2. Softening the Cabbage Leaves:
   • Fill a large pot with water and bring it to a boil.
   • Add the cabbage leaves and cook for 2-3 minutes. They should be softened but still firm enough to handle.
   • Remove the leaves from the water and set them aside to cool. This makes them more pliable for rolling.
3. Preparing the Filling:
   • In a large mixing bowl, combine the ground beef, cooked white rice, chopped onion, parsley, minced garlic, beaten egg, salt, and black pepper.
   • Mix thoroughly until all ingredients are well combined. The egg will help bind the mixture together.
4. Stuffing the Cabbage Leaves:
   • Lay a cabbage leaf flat on a work surface.
   • Place about 2-3 tablespoons of the beef and rice mixture onto the center of each leaf.
   • Roll the leaf around the filling, tucking in the sides as you go, to create a neat, enclosed package. Repeat with the remaining leaves and filling.
5. Making the Sauce:
   • In a large pot or Dutch oven, mix together the diced tomatoes, beef broth, brown sugar, and apple cider vinegar.
   • Bring this mixture to a simmer, stirring to combine the flavors.
6. Baking the Rolls:
   • Place the stuffed cabbage rolls seam-side down in the pot with the sauce.
   • Spoon some of the tomato sauce over the top of each roll to ensure they are well coated.
   • Cover the pot with a lid or aluminum foil.
7. Cooking:
   • Place the pot in the preheated oven and bake for approximately 1 1/2 hours.
   • The rolls are done when the cabbage is tender and the meat is fully cooked.
8. Serving:
   • Carefully remove the cabbage rolls from the pot and place them on a serving dish.
   • Ladle extra sauce from the pot over the rolls for added flavor.
   • Serve warm and enjoy this hearty, traditional meal!

Tips:

• If you have leftover filling, you can use it to make mini meatballs to cook alongside the cabbage rolls.
• For a lighter version, consider using ground turkey or chicken instead of beef.
• Feel free to add a personal touch to the filling with spices or herbs of your choice.