Ingredients:
For the Cabbage Rolls:
1 large head of cabbage
1 lb ground beef (or a mix of beef and pork)
1 cup cooked rice (white or brown)
1/2 medium onion, finely chopped
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
1/4 tsp paprika (optional)
For the Tomato Sauce:
2 cans (14.5 oz each) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water (or beef broth for richer flavor)
2 tbsp brown sugar
1 tbsp vinegar (apple cider or white vinegar)
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano
Instructions:
1. Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully cut the core out of the cabbage.
Place the whole cabbage into the pot and boil for 5-8 minutes, or until the outer leaves soften.
Carefully peel off the softened leaves, one at a time, and set them aside. Repeat until you have enough leaves for the rolls (about 12-15 leaves).
2. Prepare the Filling:
In a large bowl, combine the ground beef, cooked rice, breadcrumbs, egg, chopped onion, garlic, salt, pepper, thyme, and paprika (if using). Mix until well combined.
3. Make the Sauce:
In a separate bowl, mix the diced tomatoes, tomato paste, water (or broth), brown sugar, vinegar, salt, pepper, basil, and oregano. Stir to combine.
4. Assemble the Cabbage Rolls:
Take one cabbage leaf at a time and cut off the thick vein from the center of the leaf to make rolling easier.
Place about 2-3 tablespoons of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up the leaf tightly, securing the filling inside. Repeat with the remaining leaves and filling.
5. Cook the Cabbage Rolls:
In a large pot or Dutch oven, arrange the cabbage rolls seam-side down.
Pour the tomato sauce over the rolls, ensuring they are covered. If the sauce doesn’t cover them, add a bit more water or broth.
Cover the pot with a lid and bring to a simmer. Cook on low heat for 1.5 to 2 hours, occasionally spooning the sauce over the rolls to keep them moist.
6. Serve:
Once the cabbage rolls are tender and the filling is cooked through, remove from the heat.
Serve the stuffed cabbage rolls hot with extra sauce spooned over the top.
Enjoy your Old-Fashioned Stuffed Cabbage Rolls!
