St￭ Cabbage Rolls, a dish beloved across many cultures, offer a comforting combination of tender cabbage leaves wrapped around a savory filling. This recipe draws from traditional Eastern European cuisine, where variations of st￭ cabbage have delighted families for generations. The beauty of St￭ Cabbage Rolls lies not only in their flavor but also in their adaptability. With a ground beef and rice filling, smothered in a homemade tomato sauce, they embody hearty family meals at their finest.
Ingredients
Scale:
1 large head of cabbage
1 pound ground beef (or substitute with ground turkey for a healthier option)
1 cup cooked rice (white or brown)
1 small onion, finely chopped
1 egg, beaten
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups canned diced tomatoes
1 cup tomato sauce
1 tablespoon brown sugar (optional, to taste)
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons olive oil
Instructions
Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Blanch the cabbage for about 2-3 minutes or until the outer leaves are pliable and can be easily peeled off. Remove the cabbage and set it aside to cool.
Make the filling: In a large bowl, combine ground beef, cooked rice, chopped onion, beaten egg, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Assemble the rolls: Once the cabbage is cool enough to handle, carefully peel off the outer leaves. Take one leaf at a time, place about 2-3 tablespoons of filling at the base, fold the sides over, and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
Prepare the sauce: In a medium saucepan over medium heat, combine diced tomatoes, tomato sauce, brown sugar, oregano, paprika, and olive oil. Stir to combine and let simmer for about 10 minutes.
Cook the rolls: Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls.
Cover the dish tightly with aluminum foil and bake for 45-60 minutes, or until the cabbage is tender and the filling is cooked through.
