Stuffed Cabbage Rolls: A Comforting Classic!

Bring a large pot of water to a boil. Carefully remove the core of the cabbage. Gently place the whole cabbage into the boiling water for a few minutes, allowing the outer leaves to soften. Once the outer leaves can easily be peeled away, remove the cabbage from the water. Set aside 12 large cabbage leaves and slice the remaining cabbage.

2. Make the Filling:
In a small bowl, combine ground beef, ground pork, 1/2 cup tomato sauce, chopped onion, uncooked rice, parsley, salt, dill, and cayenne pepper. Mix everything together until well combined.

3. Assemble the Rolls:
Cut out the thick vein from the bottom of each cabbage leaf by making a V-shaped cut. Place about 1/4 cup meat mixture in the center of each leaf. Fold the sides of the leaf in toward the center, then roll it up tightly, starting from the cut end.

4. Cook the Cabbage Rolls:
In a Dutch oven, layer the sliced cabbage on the bottom. Arrange the cabbage rolls seam side down on top of the sliced cabbage. Pour the remaining tomato sauce and diced tomatoes (with juice) over the rolls. Sprinkle with sugar to balance the acidity of the tomatoes. Cover the Dutch oven and simmer over low heat for about 1 to 1.5 hours, until the cabbage rolls are tender and the flavors have melded together.

5. Serve:
Once cooked, serve the cabbage rolls with a generous spoonful of the tomato sauce over the top. Enjoy this hearty dish with crusty bread or a simple salad for a comforting meal.

Time & Servings
Prep Time: 30 minutes
Cook Time: 1 to 1.5 hours
Total Time: 2 hours
Servings: 6-8 servings
Serving Tips