Teresa's Recipes
Classic Cabbage Rolls
Cabbage rolls are a beloved comfort food that transcends cultures, offering a warm embrace of flavors with every bite. Each tender cabbage leaf is lovingly wrapped around a savory mixture of ground beef, fluffy rice, and aromatic spices, then simmered in a rich tomato and chicken broth. This dish not only fills the belly but also warms the heart, harkening back to family gatherings and cherished recipes passed down through generations. Pair these delightful rolls with a dollop of creamy sour cream and a sprinkle of fresh parsley for an unforgettable meal.
Ingredients
- 1 large head Cabbage
- 1 pound Ground beef
- 1 cup Cooked rice
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups Tomato sauce
- 1 cup Chicken broth
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1/2 cup (for serving) Sour cream
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Calories: 320
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 700mg
- Sugar: 6g
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully place the whole cabbage head into the boiling water and cook for 5 minutes, or until the outer leaves are softened. Remove the cabbage from the pot and set it aside to cool slightly.
- In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Once the cabbage is cool enough to handle, carefully peel away the softened outer leaves. Trim the thick center vein from each leaf to make rolling easier.
- Take a spoonful of the ground beef mixture and place it at the base of each cabbage leaf. Roll up the leaf, tucking in the sides as you go, to create a neat package.
- Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam side down in the dish, packing them snugly together.
- In a separate bowl, mix the remaining tomato sauce and chicken broth. Pour this mixture evenly over the cabbage rolls, ensuring they are well covered.
- Cover the baking dish tightly with aluminum foil and bake for 1 hour.
- After 1 hour, remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are cooked through and the sauce is bubbly and aromatic.
- Serve the cabbage rolls hot, topped with a dollop of sour cream and a generous sprinkle of fresh parsley.
Tips
- For a vegetarian version, substitute ground beef with lentils or mushrooms and use vegetable broth.
- Feel free to add other spices, such as paprika or crushed red pepper flakes, for a bit of heat.
- These cabbage rolls can be made ahead of time and frozen before baking; just add an extra 15 minutes to the baking time if cooking from frozen.