Discover the rich flavors of traditional stuffed cabbage rolls, a comforting dish perfect for family gatherings. This recipe features tender cabbage leaves filled with a savory blend of meat and rice, simmered in a tangy tomato sauce. Ideal for those seeking a hearty and satisfying meal.
Stuffed cabbage rolls have been a staple in Eastern European cuisine for generations, often served during celebrations and family get-togethers.
1 large head of cabbage
1 lb ground beef
1/2 lb ground pork
1 cup cooked rice
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/4 cup breadcrumbs
1 egg
2 cups tomato sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 cup beef broth
1. Preheat oven to 350°F.
2. Core the cabbage and place it in a large pot of boiling water; cook until leaves are soft, about 8-10 minutes. Drain and let cool.
3. In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, parsley, salt, pepper, breadcrumbs, and egg. Mix until well combined.
4. Gently peel cabbage leaves and place a few spoonfuls of the meat mixture in the center of each leaf. Roll tightly and tuck in the ends.
5. In a separate bowl, mix together tomato sauce, lemon juice, brown sugar, Worcestershire sauce, and beef broth.
6. Place cabbage rolls seam side down in a baking dish. Pour tomato sauce mixture over the rolls.
7. Cover the dish with foil and bake in preheated oven for 1 hour.
8. Remove foil and bake for an additional 15 minutes, or until sauce is thickened and rolls are cooked through.
Store stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 350°F for 20-25 minutes or until heated through.
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