The aroma of stuffed cabbage rolls baking in the oven is nothing short of irresistible—a comforting blend of savory meat, tender cabbage, and rich tomato sauce wafting through the kitchen. As you slice into each roll, the flavors meld together perfectly: the succulent beef and pork filling, accented with garlic and fresh herbs, is wrapped in a tender cabbage leaf, all bathed in a tangy-sweet tomato sauce. Each bite delivers a delightful contrast of textures and flavors, making this dish a true family favorite. Whether for a special occasion or a cozy dinner at home, these cabbage rolls are sure to satisfy.
Ingredients:
- 1 large head of green cabbage
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cups tomato sauce
- 1/2 cup beef broth
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully remove the core of the cabbage with a sharp knife.
- Place the cabbage in the boiling water and cook for about 5-7 minutes until the leaves are pliable.
- Remove the cabbage from the water and allow it to cool slightly. Peel off the large, tender leaves and set them aside. If needed, return the cabbage to the boiling water to soften more leaves. Aim for 12-14 leaves.
- Make the Filling:
- In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, parsley, salt, pepper, and paprika. Mix until everything is evenly incorporated.
- Assemble the Rolls:
- Place a cabbage leaf on a flat surface. Trim the thick center vein if necessary to make the leaf easier to roll.
- Take a small handful (about 1/4 cup) of the meat mixture and place it near the base of the cabbage leaf.
- Fold the sides of the leaf over the filling and roll up tightly, starting from the base. Repeat with the remaining leaves and filling.
- Prepare the Sauce:
- In a medium saucepan, combine the tomato sauce, beef broth, brown sugar, lemon juice, and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
- Cook the Cabbage Rolls:
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the tomato sauce on the bottom of a large baking dish.
- Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, making sure they are fully covered.
- Cover the dish with foil and bake for 1 1/2 to 2 hours, until the cabbage is tender and the meat is cooked through.
- Serve:
- Once cooked, remove the foil and allow the cabbage rolls to cool for a few minutes before serving. These rolls are delicious on their own or served with a dollop of sour cream and some crusty bread.
