Stuffed Cabbage Rolls
Try this Stuffed Cabbage Rolls recipe, or contribute your own.
Try this Stuffed Cabbage Rolls recipe, or contribute your own.
- 2 cups water
- 1 cup rice
- ingredients
- 1 tablespoon garlic
- 18
- 8 ounce can of tomato sauce
- 1/2 pound ground sausage
- head cabbage
- method
- 2 teaspoons parika
- stuffed cabbage rolls
- 6 +
- 15 ounce can of tomato sauce
- 1 can tomato soup with basil
- 1/2 pound ground hamburger
- couple dashes of worcester sauce
- to taste salt n pepper
- 45 minutes
- preheat oven to 350 and boil 2 cups of water and i
- in sauce pan for rice once 2 cups of water is boil
- in pot for cabbage once boiling place cabbage in a
- in a large bowl add both meats thawed 8 ounces of
- finish pulling cabbage of head till done extra sma
- in bottom of a baking dish that's deep add some br
- take each cabbage leaf and add some of meat rice m
- in a separate bowl add tomato soup 15 ounce can of
- pour that mixture on top of cabbage and bake for 4
- when meats done and rice is plump and cabbage is t
- Carbohydrate 203.348540005634 g
- Cholesterol 324.31854455 mg
- Fat 107.699264880585 g
- Fiber 25.2813999041321 g
- Protein 98.5115892820839 g
- Saturated Fat 38.0002597076652 g
- Serving Size 1 1 (2029g)
- Sodium 1787.45518056893 mg
- Sugar 178.067140101502 g
- Trans Fat 12.7569035322257 g
- Calories 2180 calories
Step-by-step
- Preheat oven to 350 and boil 2 cups of water in a large saucepan; boil more water for cabbage.
- In a saucepan, once 2 cups of water is boiling, put rice in, boil for a few minutes, turn off, and cover with a lid.
- In a pot, once boiling, place cabbage in and let boil, pulling leaves off as they get tender enough to fold and pulling them out of the pot.
- In a large bowl, add both thawed meats, 8 ounces of tomato sauce, rice, and some pepper and salt; stir thoroughly.
- Finish pulling cabbage leaves off the head until done; use a strainer to pull out extra small leaves and pieces.
- In the bottom of a deep baking dish, add some broken-up cabbage to the bottom of the pan.
- Take each cabbage leaf and add some of the meat and rice mixture, roll up, and place in the baking dish, stacking if necessary until all are done. If there is extra meat and rice mixture, add it on top, smoothing it out, and do the same with the cabbage.
- In a separate bowl, add tomato soup, 15-ounce can of tomato sauce, paprika, and Worcestershire sauce; stir thoroughly.
- Pour that mixture on top of the cabbage and bake for 45 minutes at 350.
- When the meats are done, the rice is plump, and the cabbage is tender, it's ready to serve.
My Comfort Food: Stuffed Cabbage Rolls
The aroma of simmering cabbage, savory meat, and tangy tomato sauce… it's a scent that instantly transports me back to my childhood. My grandmother, a woman whose culinary skills were as legendary as her storytelling, made the most incredible stuffed cabbage rolls. These weren't just any cabbage rolls; they were a labor of love, a testament to her patience and the warmth of her kitchen. Every bite was a comforting hug, a reminder of simpler times, and a celebration of family gathered around a table overflowing with love and delicious food. The recipe I'm sharing today isn't exactly hers – it's evolved over the years, adapted and tweaked to fit my own tastes and the demands of a busy life. But the heart of it, the spirit of that cherished family tradition, remains.
Making stuffed cabbage rolls isn't a quick process; it requires time and dedication. But trust me, the rewards are immeasurable. The tender, melt-in-your-mouth cabbage leaves, bursting with a flavorful filling of seasoned ground meat and fluffy rice, are simply irresistible. The rich tomato sauce, simmered to perfection, adds a depth of flavor that complements the other ingredients beautifully. It's a dish that nourishes the body and soul, a culinary masterpiece that transcends generations. I often find myself making a double batch, knowing that the leftovers will be just as delicious the next day, a comforting reminder of the warmth and love poured into every roll. The process itself becomes a meditative ritual, a chance to slow down, connect with the ingredients, and appreciate the simple pleasures of cooking. It's a legacy I hope to pass on to my own children, a tradition that will hopefully bring them as much joy as it has brought me.
Beyond the sentimental value, stuffed cabbage rolls are incredibly versatile. You can easily customize the filling to suit your preferences, adding different herbs, spices, or vegetables to create your own signature dish. I've experimented with adding mushrooms, carrots, or even a touch of spicy sausage to the filling, each variation resulting in a unique and delicious experience. The possibilities are truly endless. And let's not forget the sauce! I sometimes add a little bit of brown sugar or a splash of red wine to my sauce for an extra layer of complexity. The key is to not be afraid to experiment and find what works best for your palate. This isn’t just a recipe; it’s a journey of culinary exploration, a testament to the power of simple ingredients transformed into something truly extraordinary. It’s a dish that speaks to the heart, offering comfort and nourishment in every bite.
More than just a meal, these stuffed cabbage rolls are a story. They’re a legacy. They’re a warm embrace on a cold night, a taste of home wherever you are. And they’re a reminder that sometimes, the simplest dishes are the most rewarding.
