Old Fashioned Stuffed Cabbage Rolls

Embark on a culinary journey reminiscent of nostalgic flavors and timeless comfort with this recipe for Old-Fashioned Stuffed Cabbage Rolls. This classic dish, cherished for generations, offers a symphony of savory goodness wrapped in tender cabbage leaves, creating a meal that warms the soul and delights the senses. Perfectly balanced flavors meld together, showcasing the richness of ground beef, the subtle sweetness of caramelized onions, and the fragrant embrace of aromatic herbs and spices.

Crafting the Perfect Cabbage Rolls: Begin the culinary adventure by delicately blanching a large head of cabbage, coaxing out its natural sweetness and softening the leaves to facilitate effortless rolling. A harmonious mixture of ground beef, cooked rice, finely chopped onions, minced garlic, and a medley of herbs and spices awaits its transformation into savory filling. Each leaf cradles a generous scoop of this flavorful blend, enveloping it in a cocoon of greenery, ready to be nestled into a baking dish.

Simmering Sensations: As the stuffed cabbage rolls snugly settle into the baking dish, a luscious sauce emerges, marrying the tang of crushed tomatoes with the warmth of brown sugar and the umami depth of Worcestershire sauce. This tantalizing sauce, poured generously over the rolls, promises to infuse every bite with a symphony of flavors, transforming humble ingredients into a culinary masterpiece.

The Art of Oven Alchemy: With care and anticipation, the baking dish is enveloped in foil and placed into the welcoming embrace of a preheated oven. Here, amidst the gentle heat, the cabbage rolls undergo a metamorphosis, their flavors melding and mingling, their aromas intertwining, until they emerge as golden-hued treasures, bubbling with savory goodness and brimming with promise.

Elevating the Experience: As the aroma of simmering sauce fills the kitchen, prepare a complementary sauce, weaving together the richness of tomato sauce with the brightness of diced tomatoes, the sweetness of brown sugar, and the zesty tang of lemon juice. This velvety sauce, served alongside the cabbage rolls, adds a layer of indulgence, elevating the dining experience to new heights of culinary delight.

Serving Up Comfort: Gather loved ones around the table and indulge in the comfort of Old-Fashioned Stuffed Cabbage Rolls. Each bite is a testament to tradition, a celebration of flavor, and a reminder of the timeless joy found in sharing a meal with those we hold dear. So, embrace the warmth of nostalgia, savor the richness of tradition, and relish in the simple pleasures of a homemade meal crafted with love.

Conclusion: With its melding of flavors, its tender embrace of cabbage leaves, and its promise of comfort in every bite, Old-Fashioned Stuffed Cabbage Rolls stand as a testament to the enduring allure of classic cuisine. So, venture into the kitchen, and embark on a culinary journey that transcends time, one cabbage roll at a time.

Old Fashioned Stuffed Cabbage Rolls

Ingredients:

For the cabbage rolls:

• 1 large head of cabbage
• 1 pound ground beef (or a mixture of beef and pork)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup chopped fresh parsley
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

For the sauce:

• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup brown sugar
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Remove any damaged outer leaves from the cabbage. Carefully core the cabbage, keeping it whole. Place the cabbage in the boiling water and cook for about 5 minutes, or until the outer leaves are softened and easy to remove. Remove the cabbage from the water and let it cool slightly.
3. In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, thyme, oregano, basil, and parsley. Mix well until everything is evenly combined.
4. Carefully peel off the softened cabbage leaves, being careful not to tear them. Trim the thick vein from the base of each leaf to make them easier to roll.
5. Place about 1/4 cup of the meat mixture onto the center of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides as you go, to form a cabbage roll.
6. In a separate bowl, mix together the crushed tomatoes, brown sugar, and Worcestershire sauce to make the sauce. Season with salt and pepper to taste.
7. Spread a thin layer of the sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top of the cabbage rolls.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours, or until the cabbage rolls are cooked through and the sauce is bubbly.
9. While the cabbage rolls are baking, prepare the sauce. In a saucepan, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.
10. Serve the cabbage rolls hot, with the tomato sauce spooned over the top. Enjoy!