Old-World Stuffed Cabbage

🕒 Prep: 30 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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Old-World Stuffed Cabbage is a cozy, hearty dish that brings the flavors of Eastern Europe right to your dinner table. This recipe is all about tender cabbage leaves hugging a savory beef and rice filling, simmered in a tangy tomato sauce until perfection. Perfect for those chilly evenings when you crave something warm and comforting.

Ingredients for Old-World Stuffed Cabbage

Cabbage acts as the perfect vessel, absorbing the flavors of the filling and sauce while maintaining its own delicate taste. Ground beef provides the heartiness and richness needed to make this dish satisfying. Cooked white rice adds a tender texture and helps bind the filling together. Onion and garlic provide aromatic depth, enhancing the overall flavor profile. The egg helps keep the filling moist and cohesive. A touch of salt and black pepper seasons the filling just right. For the sauce, tomato sauce brings a tangy base, while beef broth adds depth. Brown sugar balances the acidity, and a splash of lemon juice adds brightness.

Tips & Tricks

  • Use a sharp knife to core the cabbage—it makes the job easier and safer.
  • If you have leftover filling, it can be frozen and used later for a quick meal addition.
  • Consider using a mix of ground beef and pork for added richness and flavor.

Serving Suggestions

Old-World Stuffed Cabbage pairs beautifully with a side of creamy mashed potatoes or a slice of crusty bread to soak up all that delicious sauce. A crisp green salad with a light vinaigrette can provide a refreshing contrast to the hearty rolls.

Frequently Asked Questions

Can I make this dish vegetarian?
Yes, you can substitute the ground beef with a plant-based ground meat alternative or extra cooked rice and sautéed mushrooms.
How long can I store leftovers?
Stored in an airtight container, these cabbage rolls can last up to 3 days in the refrigerator.
Can I freeze the cabbage rolls?
Absolutely. Freeze them after cooking, and they will keep well for up to 3 months. Just reheat in the oven until warmed through.

Old-World Stuffed Cabbage Recipe Walkthrough

Start by coring your cabbage with care. This means removing the tough center, making it easier to peel the leaves. Gently separate the leaves, taking care not to tear them. Blanch them in a pot of boiling water for about 2-3 minutes, just until they're flexible and pliable. This step makes them much easier to roll around the filling later on.

In a large mixing bowl, combine the ground beef, cooked rice, finely chopped onion, beaten egg, minced garlic, salt, and pepper. Use your hands or a spatula to mix everything thoroughly. You want the ingredients evenly distributed for a flavorful bite every time.

Lay out a cabbage leaf, and place around 3 tablespoons of filling in the center. Roll the leaf like you would a burrito: fold the sides over the filling, then roll it up tightly. The leaf should stay closed without needing any toothpicks.

In a large pot or Dutch oven, combine the tomato sauce, beef broth, brown sugar, and lemon juice. Heat it gently until it starts to simmer. This concoction will transform into a delicious sauce as it cooks.

Arrange your cabbage rolls seam side down in the pot, making sure they are snug but not overcrowded. Spoon some of the sauce over the top to ensure they’re well-coated. Cover the pot and let it all simmer on low heat for about 1.5 hours. This low and slow cooking allows the flavors to meld beautifully and the cabbage to become tender.

Why You'll Love This Recipe

  • Hearty yet healthy, with a perfect balance of protein and veggies.
  • The dish reheats beautifully, making it perfect for leftovers.
  • Simple ingredients that pack a punch of flavor with every bite.

Ingredients

1 large head cabbage
1 lb ground beef
1 cup cooked white rice
1 small onion, finely chopped
1 egg, beaten
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 cups tomato sauce
1/2 cup beef broth
2 tbsp brown sugar
1 tbsp lemon juice

Step-by-step Instructions

1. Core the cabbage and carefully separate the leaves. Blanch them in boiling water until pliable, about 2-3 minutes.
2. In a large bowl, combine ground beef, cooked rice, onion, egg, garlic, salt, and pepper. Mix thoroughly.
3. Take each cabbage leaf and place about 3 tablespoons of filling at the center. Roll up the leaf, tucking in the sides to secure the filling.
4. In a large pot or Dutch oven, mix tomato sauce, beef broth, brown sugar, and lemon juice. Bring to a simmer.
5. Arrange the cabbage rolls seam side down in the pot. Spoon some sauce over the top.
6. Cover and simmer on low heat for 1.5 hours, until cabbage is tender and flavors melded.

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