Stuffed Cabbage Rolls

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Instructions

1. Prepare the Cabbage Leaves:

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

  • Carefully cut around the core of the cabbage and remove it. Gently place the whole head of cabbage into the boiling water.

  • Boil for about 5-7 minutes, or until the outer leaves are soft and pliable. Using tongs, carefully peel off 8-10 large leaves. Place them on a tray to cool completely.

  • Once cool, use a paring knife to shave down the thick center stem of each leaf so it’s easier to roll.

2. Make the Filling:

  • In a large bowl, combine the ground beef, chopped onion, minced garlic, uncooked rice, beaten egg, and milk. Season with the salt and pepper.

  • Mix everything together with your hands or a spoon until just combined. Be careful not to overmix.

3. Prepare the Sauce:

  • In a separate bowl, whisk together the tomato sauce, ketchup, brown sugar, Worcestershire sauce, and lemon juice until smooth.

4. Assemble the Rolls:

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

  • Spread about half of the tomato sauce evenly over the bottom of a 9×13 inch baking dish.

  • Lay a prepared cabbage leaf flat on a work surface. Place about 1/4 cup of the beef mixture near the bottom (stem) end of the leaf.

  • Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, like a burrito. Repeat with the remaining leaves and filling.

  • Place each finished roll seam-side down in the sauced baking dish, arranging them snugly in a single layer.

5. Bake:

  • Pour the remaining sauce evenly over the top of the cabbage rolls.

  • Cover the baking dish tightly with aluminum foil.

  • Bake in the preheated oven for 1 hour, or until the rice and beef are fully cooked and the cabbage is tender.

6. Add Cheese and Serve:

  • Remove the dish from the oven and carefully remove the foil. Sprinkle the shredded cheese over the hot rolls.

  • Return the dish to the oven, uncovered, for 2-3 minutes, just until the cheese is melted and bubbly.

  • Let the rolls rest for 5 minutes before serving.

Serving Suggestions

  • Classic Comfort: Serve alongside creamy mashed potatoes or buttery egg noodles.

  • Lighter Option: Pair with a crisp green salad or steamed green beans.

  • Don’t Waste the Sauce: A slice of crusty bread is perfect for soaking up the delicious extra sauce.

Helpful Tips

  • Easier Leaf Removal: For an easier method, freeze the whole head of cabbage overnight. Thaw it completely, and the leaves will be soft and ready to use without boiling.

  • Rice Note: Using uncooked rice is traditional as it absorbs moisture from the meat and sauce during cooking, resulting in a perfectly textured filling.

  • Customize It: Feel free to add 1/2 teaspoon of dried herbs like oregano, thyme, or parsley to the filling for an extra layer of flavor.

Nutritional Highlights

This dish offers a well-balanced meal in one! Cabbage is an excellent source of vitamins C and K, while lean ground beef provides high-quality protein and iron. The combination of ingredients creates a satisfying dish rich in essential nutrients.

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