Old Fashioned Stuffed Cabbage Rolls
Deliciously hearty and comforting, these Old Fashioned Stuffed Cabbage Rolls are filled with a savory mixture of ground beef, rice, and seasonings, all wrapped in tender cabbage leaves and baked in a rich tomato sauce.
Ingredients
1 cup COOKED long-grain rice (or similar variety)
1.5 pounds lean ground beef (or ‘extra lean’)
1.5 tablespoons Worcestershire sauce
1 large egg
1 yellow onion , peeled and minced
⅓ cup parsley , roughly chopped
3 cloves garlic , minced
1.5 teaspoons salt
½ teaspoon black pepper
½ teaspoon dried dill
½ teaspoon onion powder
½ to 1 teaspoon red chili flakes (optional)
42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)
1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)
half cup of water (leftover from boiling cabbage)
fresh dill , chopped (garnish, optional)
Old Fashioned Stuffed Cabbage Rolls
Directions
Cook rice in line with package commands and lay to at least one facet. Preheat oven to 350 stages Fahrenheit at this factor too.
In a huge bowl integrate ground pork with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, crimson chili flakes (if using) and ½ cup of tomato sauce. Mix till blended.
In a massive factor of boiling water, upload head of cabbage and boil for eight to ten mins (carefully flip over partway thru). Carefully eliminate. Don’t discard water due to the fact you may need to re-boil the cabbage as you begin to peel off the leaves and you may need a number of the water to your sauce.Note: Don’t fill pot all the manner up due to the fact the cabbage will displace some of the water. Before boiling water, check how tons the water will displace with the aid of setting the top of cabbage within the pot.
Once cabbage is cool sufficient to address, carefully dispose of leaves and cut out middle from each leaf. Once you begin taking leaves off, you’ll likely need to add the cabbage lower back to the boiling water (to soften greater leaves). Just boil for any other bit, permit cool sufficient to deal with and hold casting off leaves.
Place some cabbage leaves on the lowest of a deep nine″ x thirteen″ baking dish or roasting pan. Taking one leaf at a time, distribute approximately ¼ cup of floor red meat mixture on top and wrap up (fold in sides and roll up, putting in organized dish, seam aspect down. Continue with final floor beef aggregate/leaves.
Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to comprise the whole lot. Pour over top of cabbage rolls.
Enjoy.
Old Fashioned Stuffed Cabbage Rolls
Deliciously hearty and comforting, these Old Fashioned Stuffed Cabbage Rolls are filled with a savory mixture of ground beef, rice, and seasonings, all wrapped in tender cabbage leaves and baked in a rich tomato sauce.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Gluten Free
Ingredients
1 cup cooked long-grain rice
1.5 pounds lean ground beef
1.5 tablespoons Worcestershire sauce
1 large egg
1 yellow onion, peeled and minced
⅓ cup parsley, roughly chopped
3 cloves garlic, minced
1.5 teaspoons salt
½ teaspoon black pepper
½ teaspoon dried dill
½ teaspoon onion powder
½ to 1 teaspoon red chili flakes (optional)
42 ounces tomato sauce, divided (three 14-ounce cans, roughly 5 cups)
1 medium head green cabbage (about 18 leaves for rolls, 8 to 10 leaves for dish)
½ cup water (leftover from boiling cabbage)
Fresh dill, chopped (garnish, optional)
Instructions
- Prep: Cook rice according to package instructions and set aside. Preheat oven to 350°F.
- Mix Filling: In a large bowl, combine ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using), and ½ cup tomato sauce. Mix until well blended.
- Boil Cabbage: In a large pot of boiling water, add the head of cabbage and boil for 8-10 minutes, turning halfway through. Carefully remove the cabbage and reserve the water.
- Prepare Leaves: Once the cabbage is cool enough to handle, carefully remove the leaves and cut out the core. If needed, re-boil the cabbage to soften more leaves. Let cool and continue removing leaves.
- Assemble Rolls: Place some cabbage leaves on the bottom of a deep 9″x13″ baking dish or roasting pan. Take one leaf at a time, distribute about ¼ cup of the beef mixture on top, fold in the sides, and roll up. Place in the prepared dish, seam side down. Repeat with the remaining beef mixture and leaves.
- Make Sauce: Combine the remaining tomato sauce with ½ cup of cabbage water. Whisk to combine. Pour over the cabbage rolls.
- Bake: Bake in the preheated oven for 60-75 minutes, until cooked through. Garnish with fresh dill if desired. Enjoy!
Notes
When boiling the cabbage, check the water level with the cabbage in the pot to avoid overflow.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: stuffed cabbage rolls, cabbage rolls, traditional recipes, comfort food, homemade meals