Classic Homestyle Cabbage Rolls – If you’re looking for a comforting, hearty dish. That screams home-cooked goodness. Then these Classic Homestyle Cabbage Rolls. Are a must-try. This recipe uses simple, wholesome ingredients. Like lean ground beef, fresh parsley, and a rich tomato sauce. To wrap up a delicious mix. Encased in tender cabbage leaves. A perfect main dish for any gathering. It’s a recipe that brings the warmth. Of a family kitchen. To your table.
I remember making these cabbage rolls for the first time. On a chilly evening. When comfort food. Seemed like the only remedy. To the cold. The process was a labor of love. Carefully wrapping each ingredient. In a soft cabbage leaf. Thinking about how my family. Would enjoy every bite. The joy on my husband’s and child’s faces. As they took their first bites. Made every minute of preparation. Worth it. They loved it so much. That it quickly became a requested favorite. At our family dinners.
What makes this Classic Homestyle Cabbage Rolls truly special?
What sets these cabbage rolls apart? First, the balance of flavors. Each bite brings the zest of Worcestershire sauce. A hint of garlic. And the subtle warmth of red chili flakes. All perfectly complemented. By the sweetness of the tomato sauce. They’re not just delicious. They’re also packed. With nutritious ingredients. Plus, this dish can be made ahead. And freezes beautifully. Perfect for those busy days. When you need a quick. Yet delicious meal.
What You Need To Make This Classic Homestyle Cabbage Rolls Recipe?
Long-Grain Rice: Start with cooked long-grain rice. To help bind the filling together. It’s crucial. For the perfect texture.
Lean Ground Beef: Opt for lean or extra lean beef. To keep the rolls hearty. But not too heavy. It allows the other flavors. To shine through.
Worcestershire Sauce: A dash of this deepens the flavors. Adding a subtle, savory punch to the beef.
Fresh Parsley and Optional Dill: Fresh parsley brightens up the dish. While dill adds a unique twist. If you choose to include it.
Onion and Garlic: These are essential. For building a flavor base. Onion adds sweetness. And garlic brings its classic punch.
Tomato Sauce: Used both within and over the rolls. It acts as a flavorful glue. Keeping everything moist. And delicious as they bake.
Cabbage: The leaves should be flexible. But sturdy. Boil them just enough. To make them easy to wrap without tearing.
Cabbage Water: The water from boiling the cabbage is mixed into the tomato sauce. Adding flavor. And a smooth consistency.
Steps To Make Classic Homestyle Cabbage Rolls:
Step 1: Preparation: Start by preheating your oven to 350°F and cooking your rice as per the package directions.
Step 2: Mix the Filling: In a large bowl, mix together the beef, Worcestershire sauce, egg, cooked rice, and all your seasonings along with ½ cup of the tomato sauce until everything is well incorporated.
Step 3: Prepare the Cabbage: Boil the whole head in a covered pot for about 8-10 minutes, then peel the leaves carefully. Use the leftover hot water to soften any tough leaves further.
Step 4: Assemble the Rolls: Place a portion of the meat mixture on each cabbage leaf, fold in the sides, and roll it up tightly. Place each roll seam-side down in a baking dish lined with leftover cabbage leaves.
Step 5: Make the Sauce: Mix the remaining tomato sauce with the cabbage water and pour it over the rolls. Top with more cabbage leaves.
Step 6: Bake: Cover with foil and bake for about 2 hours and 15 minutes, or until the meat is thoroughly cooked. Let it rest before serving garnished with fresh dill.
Tip:
Freeze Your Cabbage First. Instead of boiling the cabbage. To soften the leaves. Try freezing the whole head of cabbage overnight. And then thawing it the next day. Freezing breaks down the leaves’ cell structure. Making them pliable. And easy to roll. Without the need for boiling. This method not only saves time. And effort. But also keeps the leaves intact. And less prone to tearing. Just make sure to pat them dry after thawing. To remove any excess moisture. Before adding the filling. This simple switch. Can streamline your preparation process. And yield perfectly soft cabbage leaves. Ready for stuffing.
Frequently Asked Questions:
Can I make these cabbage rolls in advance?
Yes! Assemble them a day ahead. Keep them refrigerated. And just pop them in the oven. When you’re ready.
How long can I store the leftovers?
Keep them in an airtight container. In the fridge. And they should be good for 2-4 days. Reheat well before serving.
Can I freeze these cabbage rolls?
Absolutely. Freeze them either baked or unbaked. And they’ll keep for up to three months. Thaw in the fridge overnight. Before reheating or baking.
Classic Homestyle Cabbage Rolls
Ingredients
- 1 c COOKED long-grain rice about ⅓ c uncooked to yield 1 c cooked
- 1.5 lb lean ground beef
- 1.5 tbsp Worcestershire sauce
- 1 large egg
- 1 yellow onion peeled and minced
- ⅓ c chopped fresh parsley
- 3 cloves garlic minced
- 1.5 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried dill dill weed
- ½ tsp onion powder
- ½ to 1 tsp red chili flakes optional
- 3 13.5-ounce cans tomato sauce, divided (about three 398-ml cans or 5 c of tomato sauce)
- 1 medium head green cabbage about 18 leaves for the rolls, plus extra for the bottom and top of the dish
- ½ c water leftover from boiling the cabbage
- Chopped fresh dill for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit.
- Cook Rice: Prepare the rice according to the package instructions. And set aside.
- Mix Filling: In a large mixing bowl. Combine the ground beef, Worcestershire sauce, egg, cooked rice, minced onion, chopped parsley, minced garlic, salt, black pepper, dried dill, onion powder, and red chili flakes (if using). Add ½ cup of tomato sauce. And mix everything thoroughly.
- Prepare Cabbage: Bring a large pot of water to a boil. Add the whole cabbage. And cook covered for 8-10 minutes. Just until the leaves are soft enough to peel off. Remove from water. And let cool. Peel the leaves. Cutting out the hard core from each leaf. If leaves are still stiff. Return them to the boiling water. For a few minutes.
- Assemble Rolls: Lay out a cabbage leaf. Place about ¼ cup of the meat mixture in the center. Fold in the sides. And roll up tightly. Place the roll seam-side down in a baking dish. Lined with some cabbage leaves.
- Make Sauce: In a bowl. Whisk together the remaining tomato sauce. And ½ cup of the water used to boil the cabbage. Pour this sauce over the assembled cabbage rolls in the dish. Top with additional cabbage leaves.
- Bake: Cover the dish with aluminum foil. And bake in the preheated oven. For about 2 hours and 15 minutes. Or until the meat is fully cooked. And the rolls are tender.
- Serve: Remove from oven. Let cool slightly. And discard the top layer of cabbage leaves. If desired, garnish with fresh dill before serving.
Notes
