If you’ve spent time in the South, you know that cabbage is common on New Year’s Day. It is also in many recipes or as a side dish, usually in the form of slaw. As far as the South goes, when it comes to cabbage, cabbage rolls are a timeless classic. There are also many cultures where cabbage rolls are also common. You can find cabbage rolls in Asia and Europe. Cabbage seems to hold up well in all economies, climates, and seasons!
Growing up, I especially remember cabbage rolls at the beginning of the year. I looked forward to them then–and I still do! I have begun to enjoy sharing that tradition with my family. I love cabbage rolls so much that I don’t save them for just once a year. I particularly enjoy cabbage rolls when it is cold outside in any capacity. Cabbage rolls are great for crisp fall weather and snuggle up winter months as well. It is also a go-to recipe whenever I want to introduce southern food to someone who may have never had it before.
Ground beef, 2 lbs
1 cabbage, large
2 cups rice, cooked
1 Tbsp. Olive oil
½ Medium-sized onion, chopped
3 eggs, large
3 cans of tomato soup
1 can of diced tomatoes
1 can of chicken broth
½ tsp. Garlic powder
Salt and pepper
Bring a stockpot of water to a boil. Carefully add your cabbage using tongs. Turn the cabbage every few minutes.
As the cabbage gets done, pull off the leaves. Let the leaves drain in a colander or on paper towels.
Over medium heat, add oil to a cast iron. Cook the chopped until they are soft.
Next, in a large mixing bowl, place the ground beef and then add the eggs, garlic powder, salt and pepper, onions, and cooked rice. Mix ingredients with your hands.
Once the cabbage is cool enough to touch, fill it with 1/3 cup of the beef filling. Fold each leaf first at the sides and then the edges and roll as needed. Your cabbage roll should completely cover your beef filling.
Place the cabbage rolls, seam down, into a lightly oiled 9×13 pan.
Set the oven to preheat at 325F.
While the oven is preheating, get out a medium-sized bowl and add your broth, salt and pepper, diced tomatoes, and soup. Stir well.
Cover the cabbage rolls with the tomato and broth mixture.
Using tinfoil, cover the dish altogether. Bake the Best Southern Cabbage Rolls for two hours at 325F. Allow the plate to sit for at least ten minutes before you serve.