Old Fashioned Stuffed Cabbage Rolls 1st Recipes Style (Print Version)

Tender cabbage leaves wrapped around savory beef and rice, baked in a sweet tomato sauce until cozy and fork-tender.

# Ingredients:

For the cabbage and rice

01 - 1 large green cabbage, about 2 1/2 lb (1.1 kg)
02 - 1/2 cup (95 g) uncooked long-grain white rice
03 - 1 teaspoon kosher salt for the rice water
04 - Salted water for blanching the cabbage

For the filling

05 - 1 1/2 lb (680 g) ground beef, 85 to 90 percent lean
06 - 1 small yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 large egg, lightly beaten
09 - 2 tablespoons chopped fresh parsley, plus more for serving
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper

For the tomato sauce

13 - 2 cans (10.5 oz each) condensed tomato soup
14 - 1 can (8 oz/225 g) tomato sauce
15 - 1/2 cup (120 ml) water or beef broth
16 - 1 tablespoon brown sugar
17 - 1 tablespoon apple cider vinegar
18 - 1/2 teaspoon black pepper

# Instructions:

01 - Rinse the rice, then simmer it in salted water until just tender, about 14-16 minutes. Drain if needed and spread on a plate to cool.
02 - Cut out the cabbage core. Simmer the whole head in a large pot of salted water, peeling away leaves as they loosen, about 8-12 minutes total. Trim thick ribs from 12 large leaves.
03 - In a large bowl, combine the cooled rice, ground beef, onion, garlic, egg, parsley, Worcestershire sauce, salt, and pepper. Mix gently until evenly combined.
04 - Place about 1/3 cup filling near the stem end of each cabbage leaf. Fold in the sides and roll up snugly, then place seam side down in a greased 9x13-inch baking dish.
05 - Heat the oven to 350°F (175°C). Whisk together tomato soup, tomato sauce, water or broth, brown sugar, vinegar, and black pepper. Spoon a little sauce under the rolls, then pour the rest over the top.
06 - Cover the dish tightly with foil and bake for 60-70 minutes, until the cabbage is tender and the center of a roll reaches 160°F. Rest 10 minutes before serving with extra parsley.

# Notes:

01 - Makes about 12 cabbage rolls, serving 6 generous portions.
02 - Resting the pan for 10 minutes makes the rolls easier to lift without breaking.
03 - Leftovers keep refrigerated for 3-4 days or frozen for up to 3 months.

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