Classic Homestyle Cabbage RollsClassic Homestyle Cabbage Rolls are a comforting and satisfying dish that brings a taste of tradition to your table. This hearty recipe features tender cabbage leaves wrapped around a flavorful filling of seasoned ground beef, rice, and aromatic spices. Simmered in a rich tomato sauce, these rolls are perfect for a cozy family meal or a special gathering. With their perfect balance of savory flavors and a touch of warmth from optional chili flakes, these cabbage rolls will quickly become a favorite in your home.
Ingredients:
- 1 cup cooked long-grain rice (about ⅓ cup uncooked to yield 1 cup cooked)
- 1.5 lb lean ground beef
- 1.5 tbsp Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and minced
- ⅓ cup chopped fresh parsley
- 3 cloves garlic, minced
- 1.5 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried dill
- ½ tsp onion powder
- ½ to 1 tsp red chili flakes (optional)
- 3 cans (13.5 ounces each) tomato sauce, divided (about 5 cups)
- 1 medium head green cabbage (about 18 leaves for rolls, plus extra for the bottom and top of the dish)
- ½ cup water (leftover from boiling the cabbage)
- Chopped fresh dill for garnish (optional)
Instructions:
- Prepare the Cabbage:
• Incorporate the shredded Parmesan cheese, allowing it to blend smoothly into the sauce as it melts.
• Carefully peel 18 large leaves from the cabbage head and blanch them in boiling water for about 2-3 minutes, or until they are soft enough to roll.
• Set aside and save ½ cup of the water for later use.
• Chop a few extra cabbage leaves to layer at the bottom and top of the dish. - Prepare the Filling:
• In a large mixing bowl, combine the cooked rice, ground beef, Worcestershire sauce, egg, minced onion, parsley, garlic, salt, pepper, dried dill, onion powder, and optional chili flakes.
• Mix everything together thoroughly. - Roll the Cabbage:
• Lay each cabbage leaf on a flat surface and spoon about 2-3 tablespoons of the beef mixture into the center.
• Fold in the sides and roll up tightly, tucking in the edges to seal. - Assemble the Dish:
• Preheat your oven to 350°F (175°C).
• Spread a layer of chopped cabbage leaves on the bottom of a large baking dish.
• Arrange the cabbage rolls seam-side down in the dish, in a single layer.
• Pour half of the tomato sauce over the rolls. - Bake the Cabbage Rolls:
• Cover the dish with foil and bake for 1 hour.
• After an hour, remove the foil and pour the remaining tomato sauce over the rolls.
• Add the reserved ½ cup of cabbage water to the dish to keep the rolls moist.
• Return to the oven, uncovered, and bake for an additional 30 minutes. - Serve and Garnish:
• Remove from the oven and let the cabbage rolls rest for 10 minutes before serving.
Conclusion:
Classic Homestyle Cabbage Rolls are a timeless dish packed with delicious, savory flavors. The combination of ground beef, rice, and spices wrapped in tender cabbage and simmered in tomato sauce creates a meal that feels both hearty and wholesome. These rolls are perfect for family dinners, meal prep, or any time you want a filling, comforting meal that’s steeped in tradition.
Classic Homestyle Cabbage Rolls
These Classic Homestyle Cabbage Rolls featuretender cabbage leaves filled with a savory mixture of ground beef, rice, andspices, all simmered in a rich tomato sauce for a comforting, delicious meal.
Ingredients
- 1 cup cooked long-grain rice about ⅓ cup uncooked to yield 1 cup cooked
- 1.5 lb lean ground beef
- 1.5 tbsp Worcestershire sauce
- 1 large egg
- 1 yellow onion peeled and minced
- ⅓ cup chopped fresh parsley
- 3 cloves garlic minced
- 1.5 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried dill
- ½ tsp onion powder
- ½ to 1 tsp red chili flakes optional
- 3 cans 13.5 ounces each tomato sauce, divided (about 5 cups)
- 1 medium head green cabbage about 18 leaves for rolls, plus extra for the bottom and top of the dish
- ½ cup water leftover from boiling the cabbage
- Chopped fresh dill for garnish optional
Instructions
Prepare the Cabbage:
- Incorporate the shredded Parmesan cheese, allowing it to blend smoothly into the sauce as it melts.
- Carefully peel 18 large leaves from the cabbage head and blanch them in boiling water for about 2-3 minutes, or until they are soft enough to roll.
- Set aside and save ½ cup of the water for later use.
- Chop a few extra cabbage leaves to layer at the bottom and top of the dish.
Prepare the Filling:
- In a large mixing bowl, combine the cooked rice, ground beef, Worcestershire sauce, egg, minced onion, parsley, garlic, salt, pepper, dried dill, onion powder, and optional chili flakes.
- Mix everything together thoroughly.
Roll the Cabbage:
- Lay each cabbage leaf on a flat surface and spoon about 2-3 tablespoons of the beef mixture into the center.
- Fold in the sides and roll up tightly, tucking in the edges to seal.
Assemble the Dish:
- Preheat your oven to 350°F (175°C).
- Spread a layer of chopped cabbage leaves on the bottom of a large baking dish.
- Arrange the cabbage rolls seam-side down in the dish, in a single layer.
- Pour half of the tomato sauce over the rolls.
Bake the Cabbage Rolls:
- Cover the dish with foil and bake for 1 hour.
- After an hour, remove the foil and pour the remaining tomato sauce over the rolls.
- Add the reserved ½ cup of cabbage water to the dish to keep the rolls moist.
- Return to the oven, uncovered, and bake for an additional 30 minutes.
Serve and Garnish:
- Remove from the oven and let the cabbage rolls rest for 10 minutes before serving.