Classic Stuffed Cabbage Rolls: A Comforting Recipe for Cozy Nights

When it comes to classic comfort food, few dishes rival the heartwarming satisfaction of stuffed cabbage rolls. This beloved recipe combines savory ground beef and pork with tender cabbage leaves, all nestled in a rich tomato sauce. It’s the perfect dish for a cozy family dinner or a special occasion. Here’s a step-by-step guide to making these delicious rolls.

Ingredients:

• 1 head cabbage, cored

• 2 tablespoons butter

• 1 large onion, chopped

• 1 pound ground beef

• ½ pound ground pork

• 1 ½ cups cooked rice

• 1 teaspoon finely chopped garlic

• 1 teaspoon salt, plus more to taste

• ¼ teaspoon ground black pepper, plus more to taste

• 3 (10.5 ounce) cans condensed tomato soup

• 2 (12 fluid ounce) cans tomato juice, or more to taste

• ½ cup ketchup

  
  

Directions:

1. Prepare the Cabbage:

   • Bring a large pot of lightly salted water to a boil.

   • Place the whole cabbage head into the pot. Cover and cook until the leaves are softened enough to remove, about 3 minutes.

   • Remove the cabbage from the pot and let it cool for about 10 minutes until the leaves are cool enough to handle.

   • Carefully remove 18 whole leaves from the cabbage head, trimming out any tough center ribs. Set these aside.

   • Chop the remaining cabbage and spread it in the bottom of a casserole dish.

2. Cook the Onion:

   • Melt butter in a large skillet over medium-high heat.

   • Add chopped onion and sauté until tender and translucent, about 5 to 10 minutes.

   • Remove from heat and let it cool for about 5 minutes.

3. Prepare the Filling:

   • In a large bowl, combine the ground beef, ground pork, cooked rice, finely chopped garlic, salt, and pepper.

   • Add the sautéed onions to the meat mixture and mix until well combined.

4. Assemble the Rolls:

   • Preheat your oven to 350°F (175°C).

   • Place about ½ cup of the meat mixture onto the center of each cabbage leaf.

   • Roll the leaf around the meat mixture, tucking in the sides to create a neat package.

   • Arrange the cabbage rolls in a single layer over the chopped cabbage in the casserole dish.

   • Season with additional salt and pepper if desired.

5. Prepare the Sauce:

   • In a bowl, whisk together the condensed tomato soup, tomato juice, and ketchup.

   • Pour this mixture evenly over the cabbage rolls.

6. Bake:

   • Cover the casserole dish tightly with aluminum foil.

   • Bake in the preheated oven for about 1 hour, until the cabbage is tender and the meat is cooked through.

   • For the last 20 to 30 minutes, remove the foil to allow the tops of the cabbage rolls to brown slightly.

   • Check that the internal temperature of the meat reaches at least 160°F (70°C) with an instant-read thermometer.

7. Serve:

   • Let the dish rest for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.

Tips:

• Extra Flavor: You can add some fresh herbs (like parsley or dill) to the meat mixture or sprinkle them on top of the dish before serving for added freshness.

• Rice: Using leftover rice can be a great way to add flavor. If using freshly cooked rice, let it cool slightly before mixing with the meat.

• Tomato Sauce Variations: For a richer tomato sauce, you might add a can of diced tomatoes or a splash of red wine to the sauce mixture.