There's something uniquely comforting about a dish that’s been passed down through generations, like these Traditional Stuffed Cabbage Rolls. They’re hearty, flavorful, and perfect for a cozy family meal. With a blend of savory beef, aromatic spices, and a rich tomato sauce, they’re sure to become a beloved staple in your home.
The star of this dish is the cabbage, which acts as a vessel for our tasty filling. The ground beef provides the rich, savory base, while cooked white rice adds a nice texture and helps stretch the filling. Onion and garlic bring aromatic depth to the mix. The egg serves as a binder to keep everything together. Our sauce, a mix of tomato sauce, crushed tomatoes, and Worcestershire sauce, is sweetened with brown sugar and balanced with a touch of lemon juice for brightness. Finally, a bit of salt and black pepper elevate all the flavors.
These cabbage rolls are lovely with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce. A simple green salad with a tangy vinaigrette makes a refreshing companion, balancing the rich flavors of the rolls.
Start by preheating your oven to 350°F (175°C). Meanwhile, bring a large pot of water to a boil, which we’ll use to blanch our cabbage leaves. Carefully peel off the cabbage leaves, trying to keep them intact, and blanch them in the boiling water for 2-3 minutes until they’re pliable. Drain them and set them aside to cool.
While the leaves are cooling, grab a mixing bowl and combine the ground beef, cooked rice, finely chopped onion, egg, salt, pepper, and minced garlic. Mix everything together until well combined but don’t overwork it; we want the filling to stay tender.
Once your cabbage leaves are cool enough to handle, place 2-3 tablespoons of the meat mixture onto the center of each leaf. Roll it up like a burrito, tucking in the sides as you go to make sure everything stays inside. Repeat this until all the filling is used up.
Now, let’s prepare the sauce. In a separate bowl, mix together the tomato sauce, crushed tomatoes, Worcestershire sauce, brown sugar, water, and lemon juice. Stir until the sugar is dissolved and everything is well integrated.
Spread a thin layer of this sauce on the bottom of a baking dish to prevent sticking. Arrange the cabbage rolls seam side down in the dish, then pour the remaining sauce over the top, making sure to cover all the rolls. Cover the dish with foil and bake in the oven for about 1.5 hours, or until the cabbage is tender and the rolls are cooked through. If you like your sauce a bit thicker, remove the foil during the last 15 minutes of cooking.
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