Old Fashioned Stuffed Cabbage Rolls have been around for centuries and are believed to have originated in Eastern Europe. The dish is traditionally made with beef, pork, lamb, and rice, wrapped in a cabbage leaf, then slow-cooked.
This dish has many variations, but the traditional way is still the best. The key to making perfect Old Fashioned Stuffed Cabbage Rolls is to use fresh, high-quality ingredients and simmer them so that the flavors have time to meld together.
I love Old Fashioned Stuffed Cabbage Rolls! They’re one of my favorite comfort foods, and I’m excited to share my recipe with you. This dish can be a little intimidating to make, but I will walk you through it step-by-step. I’ll answer all your questions and provide helpful tips along the way. So let’s get started!
Recipe Ingredients & Cooking Instruments
In this recipe, you’ll need the following:
- 1 large head of cabbage (about 2 pounds)
- 1 pound of ground beef
- 1/2 cup of uncooked rice
- 1 small onion, diced
- 1 can of tomato sauce (15 ounces)
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- Cooking spray
- 2 tablespoons of butter
- 10 ounces of water
As for cooking instruments, you’ll need the following:
- A large pot
- A cutting board
- A sharp knife
- A measuring cup
- A spoon
- A colander
Step-by-Step Procedure: How Do You Make Old Fashioned Stuffed Cabbage Rolls
Making the perfect stuffed cabbage rolls is about taking your time and precision. Follow these steps, and you’ll be rewarded with delicious, traditional cabbage rolls that are sure to please.
- Start blanching the cabbage leaves in boiling water for a minute or two. This will make them more pliable and easier to work with.
- While the leaves are blanching, mix the filling ingredients in a bowl – ground beef, rice, onion, salt, and pepper.
- Once the leaves are done blanching, lay them out on a cutting board and trim off the thickest part of the stem.
- Take a heaping spoonful of filling and shape it into a log. Place the log in the center of a cabbage leaf and start rolling it up, tucking in the sides as you go.
- Once all the cabbage rolls are filled and rolled, place them seam-side down in a large pot or Dutch oven.
- Pour over tomato soup or tomato sauce, cover the pot, and bake at 375 degrees for an hour or until the cabbage rolls are cooked.
And that’s it! You’ve now made perfect Old Fashioned Stuffed Cabbage Rolls. Enjoy!
Tips & Tricks for making Old Fashioned Stuffed Cabbage Rolls
Here are a few tips and tricks to help you make the perfect Old Fashioned Stuffed Cabbage Rolls:
- Make sure the cabbage leaves are soft enough to roll. You can blanch them in boiling water for a few minutes if they’re not.
-To make the filling, cook the rice in chicken broth instead of water for extra flavor.
-Add some grated Parmesan cheese to the filling for a cheesy kick.
-Be sure to roll the cabbage rolls tightly so the filling doesn’t leak out.
-To prevent the cabbage rolls from sticking to the pot, line the bottom of the pot with parchment paper before cooking.
Frequently Asked Questions About Making Old Fashioned Stuffed Cabbage Rolls
What kind of cabbage should I use?
I recommend using green cabbage for this recipe.
Can I use ground beef instead of pork?
Yes, you can!
How long do these cabbage rolls need to cook?
They should cook for about 1 hour and 15 minutes.
What kind of rice should I use?
You can use white rice or brown rice.
That’s it! You now know everything there is to know about making the perfect Old Fashioned Stuffed Cabbage Rolls. Just follow the recipe and tips above, and you’ll be sure to impress your friends and family. And if you have any questions, feel free to ask in the comments below. Happy cooking!
Old Fashioned Stuffed Cabbage Rolls
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
- Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
- Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
- 2 each: 260 calories, 10g fat (4g saturated fat), 50mg cholesterol, 694mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 18g protein.