Stuffed Cabbage Rolls are a classic comfort food that combines tender cabbage leaves with a flavorful meat and rice filling. Baked in a tomato sauce, this dish is hearty, satisfying, and perfect for family dinners. The blend of ground beef and pork, seasoned with herbs and spices, ensures every bite is delicious.
Ingredients:
- 1 medium head cabbage (3 pounds)
- 1/2 pound uncooked ground beef
- 1/2 pound uncooked ground pork
- 1 can (15 ounces) tomato sauce, divided
- 1 small onion, chopped
- 1/2 cup uncooked long grain rice
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon snipped fresh dill or dill weed
- 1/8 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon sugar
Directions:
Cook the cabbage in boiling water just until the outer leaves pull away easily from the head. Set aside 12 large leaves for the rolls.
In a small bowl, combine the ground beef, ground pork, 1/2 cup of tomato sauce, chopped onion, uncooked rice, dried parsley flakes, salt, dill, and cayenne pepper. Mix well.
Cut out the thick vein from the bottom of each cabbage leaf, making a V-shaped cut. Place about 1/4 cup of the meat mixture on each cabbage leaf. Overlap the cut ends of the leaf, fold in the sides, and roll up from the cut end to form a neat roll. Repeat with the remaining leaves and filling.
Slice the remaining cabbage and place it in the bottom of a Dutch oven. Arrange the cabbage rolls seam side down over the sliced cabbage.
In a bowl, combine the undrained diced tomatoes, sugar, and remaining tomato sauce. Pour this mixture over the cabbage rolls.
Cover and bake at 350°F (175°C) for 1-1/2 hours, or until the cabbage rolls are tender.
Serve hot and enjoy this classic and comforting dish!