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:
- Prepare Cabbage: Cook cabbage in boiling water until outer leaves pull away easily. Set aside 12 large leaves for rolls.
- Prepare Filling: In a bowl, mix ground beef, ground pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne.
- Assemble Rolls: Cut out thick vein from bottom of each leaf. Place filling on a cabbage leaf; fold in sides and roll up.
- 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.
