Introduction to Stuffed Cabbage Rolls
Stuffed cabbage rolls are a comforting and hearty dish that brings together the rich flavors of seasoned meat and rice, all wrapped in tender cabbage leaves.
This classic recipe is not only a delightful way to enjoy vegetables but also a wonderful way to create a satisfying meal that can be shared with family and friends.
Ingredients ;
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork.
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes.
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper.
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar.
Directions ;
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls.
In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf.
Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage.
Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
To store your stuffed cabbage rolls and keep them fresh, allow them to cool completely after baking.
Once cooled, you can transfer the rolls to an airtight container and refrigerate them for up to 3-4 days. If you want to enjoy them later, consider freezing them.
To freeze, place the cabbage rolls in a single layer on a baking sheet and freeze until solid.