Famous Cabbage Rolls Recipe
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
These classic cabbage rolls are the same Grandma used to make and only take 20 minutes to prep.
We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, the leaves will be wilted and very easy to work with, eliminating the process of boiling the cabbage—one less step!
These were great…just like I remember my Mom making. I did double the sauce and baked them in a 9×13 casserole dish for 1 hour at 350 deg instead of using the crockpot.
Now, we’ve played around with the classic cabbage roll – also sometimes called “golumpkis” or, in Polish, gołąbki – before, with our Cabbage Roll Soup and Lazy Crock-Pot Golumpkis. We thought it was time, though, that we finally whipped some up the classic way, with some perfect meatballs wrapped in cabbage leaves and baked in a casserole dish. Take a look at how we perfected them, then read on for the full recipe so you can warm up with them, too.
Ingredients
2 to 3 pounds green cabbage
28 ounces crushed tomatoes
To Find Out All The Delicious Ingredients And The Step By Step Directions “VIDEO” To Follow, Please Head On Over To The Next Page.
Cabbage Rolls
Serves 10
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Ingredients
2 to 3 pounds green cabbage
SWEET AND SOUR TOMATO SAUCE
28 ounces crushed tomatoes
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 cup water
MEAT FILLING
1 pound ground beef
½ cup jasmine rice, rinsed
⅓ cup parsley, chopped
1 small onion, diced
2 large cloves garlic, minced
1 egg
1 teaspoon black pepper
2 teaspoons kosher salt
Directions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bring a large pot of salted water to a boil, and have a large bowl of cold water prepared and ready. Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender. Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process. Once cooled, remove from the cold water and let drain completely. Remove any firmer cabbage stems by cutting a v-shape at the base of each leaf, making sure to have the point of the “v” point away from the base. Set the cooked cabbage aside.
In a separate large bowl, make the sweet and sour tomato sauce by combining the crushed tomatoes, ground cinnamon, brown sugar, balsamic vinegar and water. Stir until mixed.
Pour ¼ of the sauce in the bottom of a 9-inch-by-13-inch baking dish, and set aside.
In another large bowl, combine the ground beef, rinsed jasmine rice, parsley, onion, garlic, egg, black pepper and salt. Mix until well combined.
Place the prepared cabbage leaves on a work surface.
Scoop out approximately 2 tablespoons of the meat mixture, and roll it into an oval cigar shape between the palms of your hands. Place the meat oval horizontally on a cabbage leaf near the base, just above the “v” cut. Fold the sides of the cabbage leaf over the meat and roll like a burrito. Place in the prepared baking dish, seam side down.
Repeat with the remaining meat mixture and cabbage leaves, placing cabbage rolls snugly next to one another in the baking dish.
Pour the remaining sweet and sour tomato sauce, evenly, over the top of the cabbage rolls.
Cover the baking dish with foil, and bake for 45 minutes to 1 hour, or until the meat and rice is cooked through.
And there we are! A great, classic, simple dish everybody in your family is sure to enjoy. We love that they work great as an appetizer, side dish, or even a main entree! Whatever you need them to be, these Cabbage Rolls are here to serve.
From: Tiphero