Old Fashioned Stuffed Cabbage Rolls
These old-fashioned cabbage rolls are stuffed with a delicious mixture of beef and covered in tomato sauce and they are absolutely delicious! Inspired by my grandmother, this will be the only stuffed cabbage recipe you’ll ever need!
Old cabbage rolls with tomato and dill sauce garnish in a serving dish.
Today I am sharing with you another family recipe!
I mentioned a while ago that I would be sharing this easy cabbage roll recipe with you one day and I couldn’t be more excited to do so!
These old cabbage rolls are inspired by my grandmother’s or as I call them naan.
For as long as I can remember, naan has been known in our family for stuffed cabbage rolls.
I actually learned to make it from my grandfather when he was just a young fellow working and living in Toronto with his friend’s family, who were Polish.
When I tried to get the recipe from Nan, I had to wonder what some of the things she was telling me (or not telling me, lol). I’m kidding, I’m kidding!
Have you seen the movie Everybody Loves Raymond? There’s an episode where Debra gets her mother-in-law’s recipe for meatballs, but it doesn’t quite change because her mother-in-law secretly (and very intentionally) left out an ingredient.
Despite its impressive nutritional content, cabbage is often overlooked.
While it may sound a lot like lettuce, it actually belongs to the cabbage genus of vegetables, which includes broccoli, cauliflower, and turnip (1).
It comes in a variety of shapes and colors, including red, purple, white, and green, and its leaves can be either crinkled or smooth.
This vegetable has been grown around the world for thousands of years and can be found in a variety of dishes, including sauerkraut, kimchi, and coleslaw.In addition, cabbage is full of vitamins and minerals.His article reveals 9 surprising health benefits of cabbage, all backed by science.
●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
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours. Voir moins
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