Description
Classic Homestyle Cabbage Rolls
Nothing says “home-cooked comfort” quite like these classic cabbage rolls. Imagine tender cabbage leaves filled with a savory mixture of seasoned ground beef, cooked rice, and aromatic herbs—all wrapped up and baked in a rich tomato sauce. This traditional dish is not just delicious, it’s a warm embrace on a cool evening, perfect for family dinners or when you’re in need of something hearty and wholesome. Plus, they can be made ahead and freeze beautifully!
1 cup cooked long-grain rice
1.5 lb lean ground beef
1.5 tbsp Worcestershire sauce
1 large egg
1 yellow onion, minced
⅓ cup fresh parsley, chopped
3 cloves garlic, minced
1.5 tsp salt
½ tsp black pepper
½ tsp dried dill
½ tsp onion powder
½ – 1 tsp red chili flakes
3 cans (13.5 oz) tomato sauce
1 medium head green cabbage
½ cup cabbage water
Fresh dill (optional)
Directions:
1. Preheat oven to 350°F.
2. Mix filling ingredients in a bowl.
3. Boil cabbage, peel leaves.
4. Assemble rolls, place in baking dish.
5. Make sauce, pour over rolls.
6. Bake covered for 2h 15min.
Prep Time: 40 min
Kcal: 250
Step-by-Step Guide
1. Prepare the Cabbage: Bring a large pot of water to a boil. Carefully core the head of cabbage and submerge it in the boiling water for 5-7 minutes. As the outer leaves soften, gently peel them off with tongs and set aside on a towel to cool. Reserve 1/2 cup of the cabbage water. Trim the thick rib from the bottom of each leaf for easier rolling.
2. Make the Filling: In a large bowl, combine the ground beef, cooked rice, minced onion, garlic, parsley, egg, Worcestershire sauce, salt, pepper, dill, onion powder, and chili flakes. Use your hands to mix thoroughly until all ingredients are evenly distributed.
3. Assemble the Rolls: Place a cabbage leaf on a flat surface. Add about 1/4 to 1/3 cup of the meat mixture near the bottom stem end. Fold the sides of the leaf inward, then roll tightly from the bottom to the top, forming a neat parcel.
4. Prepare for Baking: Arrange the rolls seam-side down in a single layer in a large, deep baking dish. In a separate bowl, mix the tomato sauce with the reserved 1/2 cup of cabbage water. Pour this sauce evenly over the assembled rolls.
5. Bake: Cover the dish tightly with aluminum foil. Bake in the preheated 350°F oven for 2 hours and 15 minutes, until the cabbage is very tender and the filling is cooked through.
Serving Suggestions
Serve these hearty cabbage rolls hot from the oven. They pair wonderfully with a dollop of sour cream or plain Greek yogurt and a sprinkle of fresh dill. For a complete meal, consider sides like crusty bread for soaking up the sauce, a simple green salad, or buttery mashed potatoes. A light, crisp white wine or a dark lager can complement the rich flavors beautifully.
How-to Summary
In short: Soften cabbage leaves in boiling water, mix a savory beef and rice filling, wrap the filling in the leaves, arrange in a dish, cover with a simple tomato sauce, and bake covered for over 2 hours until tender and flavorful.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground pork, turkey, chicken, or a blend can be used. Adjust cooking times slightly for leaner meats to prevent drying out.
How do I store and reheat leftovers? Store cooled cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered dish in the oven at 300°F or in the microwave.
Can I freeze them? Absolutely. Assemble and bake as directed. Let cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
My cabbage leaves are tearing. What can I do? Ensure the water is at a full boil and do not overcook the leaves initially. If a leaf tears, you can patch it with a small piece of another leaf or use two smaller leaves overlapping.
Is there a way to speed up the prep? You can use pre-made or jarred marinara sauce instead of plain tomato sauce. For the cabbage, some find freezing the whole head overnight and then thawing it helps separate leaves easily.
Common Mistakes to Avoid
- Overfilling the leaves, which causes them to burst open during cooking.
- Not removing the tough rib from the cabbage leaf, making rolling difficult.
- Skipping the step of covering the dish tightly with foil, leading to dry rolls.
- Using raw rice in the filling instead of pre-cooked rice, which absorbs too much liquid.
- Rushing the baking time; the long, slow cook is essential for tender cabbage and melded flavors.
Conclusion
Classic homestyle cabbage rolls are a timeless, comforting dish worth the time they take to prepare. By following this detailed guide and avoiding common pitfalls, you can create a perfect, hearty meal that satisfies and impresses. Their make-ahead and freezer-friendly nature makes them a versatile staple for any home cook. Enjoy the process and the delicious, heartwarming results.