Cabbage rolls are a beloved comfort food in many cultures around the world. This old-fashioned recipe for cabbage rolls brings a nostalgic taste of home-cooked goodness, with a hearty filling and a tangy tomato sauce. Whether you are familiar with this dish or trying it for the first time, this recipe will guide you through creating a delicious and satisfying meal that will become a favorite in your household.
Ingredients
Before diving into the cooking process, let’s take a look at the ingredients you’ll need for this recipe:
- 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
- 1 Tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 large mushrooms, finely diced – 1 1/2 cups (optional)
- 1 pound ground sirloin
- 3/4 cup uncooked long grain rice (brown or white)
- 1/4 cup chopped parsley
- 1 cup Pomi strained tomatoes or canned tomato puree
- 1 1/2 teaspoons salt
- Pepper to taste
- 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Instructions
Preparing the Cabbage
- Boil the Cabbage: Begin by bringing a large pot of water to boil. While waiting for the water to boil, cut the center core out of the cabbage. Once the water is boiling, place the cabbage, core side down, into the boiling water. Cover the pot and simmer for 10 minutes. This process helps to soften the cabbage leaves, making them easier to roll later.
- Prepare the Leaves: After simmering, remove the cabbage from the pot and place it on a rimmed baking sheet, keeping the water in the pot. Gently remove the leaves from the cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Any remaining broken or small cabbage leaves can be set aside for later use. If the core is still too firm, return it to the boiling water for a few more minutes to soften.
Preparing the Filling
- Sauté the Vegetables: While the cabbage is simmering, heat the olive oil in a pan over medium-high heat. Add the diced onion and minced garlic to the pan and sauté for 3-5 minutes until browned. If you are using mushrooms, add them to the pan and cook for another 2 minutes. Once the vegetables are cooked, transfer the mixture to a large bowl to cool.
- Mix the Filling: Once the onion mixture has cooled, add the ground sirloin, uncooked rice, chopped parsley, strained tomatoes (or tomato puree), salt, and pepper to the bowl. Combine all the ingredients well to ensure an even distribution of flavors.
Assembling the Cabbage Rolls
- Roll the Cabbage: Preheat your oven to 350° F. Take one cabbage leaf and place about 1/4 cup of the filling in the center of the leaf. Roll the leaf tightly, folding in the sides as you go, and place the roll seam side down in a 13 by 9-inch baking pan. Repeat this process with the remaining cabbage leaves and filling.
- Prepare for Baking: Pour the 3/4 cup of liquid (beef stock, cabbage water, or a combination with leftover tomato) over the cabbage rolls in the pan. Lay some leftover cabbage leaves on top of the rolls to prevent them from drying out during baking. Cover the pan tightly with foil.
Cooking the Cabbage Rolls
- Bake the Rolls: Place the covered pan in the preheated oven and bake for 1 1/2 hours. It’s a good idea to place the pan on a cookie sheet in case it drips. Once the baking time is complete, remove the pan from the oven and let the rolls rest for 30 minutes. For the best flavor, let them cool and refrigerate overnight. These cabbage rolls also freeze well, making them a great make-ahead meal.
Serving Suggestions
- Serve the Cabbage Rolls: The next day, the cabbage rolls are especially delicious when browned in a little oil or butter. Serve them with a side of sour cream for a traditional touch. The tangy sour cream complements the savory filling and tender cabbage perfectly.
Cooking on the Stove Top
If you prefer to cook the cabbage rolls on the stove top, here’s how you can do it:
- Use a Heavy Pan: Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent the rolls from burning.
- Prepare the Rolls: Follow the same recipe for preparing the cabbage rolls. Once assembled, place the rolls in the pan, seam side down.
- Cook the Rolls: Cover the pan and bring it to a boil. Once boiling, reduce the heat and simmer for about an hour. It takes less time on the stove top because you bring it to a boil much faster than in the oven. Uncover occasionally to ensure they are cooking properly and add more liquid if needed.
Tips and Variations
- Meat Alternatives: If you prefer, you can substitute the ground sirloin with ground turkey, chicken, or pork. Each type of meat will bring a slightly different flavor to the dish.
- Vegetarian Option: For a vegetarian version, you can replace the meat with a mixture of finely chopped vegetables like carrots, bell peppers, and zucchini, or use lentils or beans for added protein.
- Sauce Variations: While this recipe uses strained tomatoes or tomato puree, you can experiment with different sauces. A tomato-based sauce with a touch of cream can add a rich, velvety texture to the dish.
Conclusion
Old-fashioned cabbage rolls are a timeless dish that brings comfort and warmth to any meal. With their savory filling and tender cabbage leaves, these rolls are sure to become a favorite in your recipe collection. Whether baked in the oven or cooked on the stove top, they are versatile and can be adapted to suit different tastes and dietary preferences. Give this recipe a try, and enjoy a delicious taste of tradition in every bite
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Old-Fashioned Cabbage Rolls: A Classic Comfort Food Recipe
- Total Time: 1 hour 30 minutes
Description
Old-Fashioned Cabbage Rolls are a traditional dish that combines tender cabbage leaves with a savory filling of ground meat and rice, then simmers them in a rich tomato sauce. This comforting and hearty meal is perfect for family dinners, offering a taste of nostalgic, home-cooked goodness.
Ingredients
Instructions
Notes
How to Serve: The next day they are really good when browned in a little oil or butter and served with a side of sour cream.
To Cook on Stove Top – Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg