OLD FASHIONED CABBAGE ROLLS

admin_soyumrecipeonLeave a Comment on OLD FASHIONED CABBAGE ROLLS

Old-Fashioned Cabbage Rolls Recipe

A Hearty, Homemade Classic Filled with Tender Meat, Rice, and a Rich Tomato Sauce

Few dishes say “comfort food” quite like Old-Fashioned Cabbage Rolls. This timeless recipe features tender cabbage leaves wrapped around a savory filling of ground beef, rice, and onions, all simmered slowly in a tangy tomato sauce. The result? A heartwarming, flavorful dish that’s perfect for Sunday dinners, holidays, or cozy weeknights.

Known in many cultures — from Polish Golabki to Ukrainian Holubtsi — these cabbage rolls are a beloved staple of home cooking. They’re juicy, flavorful, and never dry, just like Grandma used to make!

 Ingredients

For the Cabbage Rolls:

  • 1 large head of green cabbage (about 3 pounds)
  • 1 pound ground beef (80/20 for flavor)
  • ½ pound ground pork (optional, adds richness)
  • 1 cup cooked white rice (or long-grain rice)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme or marjoram (optional)

For the Tomato Sauce:

  • 2 tablespoons butter or olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 cup beef broth (or water)

For Garnish:

  • Fresh parsley, chopped
  • Extra tomato sauce, optional

 Equipment You’ll Need

  • Large pot (for boiling cabbage)
  • Large mixing bowl
  • 9×13-inch baking dish or deep Dutch oven
  • Skillet (for sauce)
  • Aluminum foil

 Preparation Time

  • Prep Time: 35 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 5 minutes
  • Servings: 6–8 rolls (depending on size)

 Instructions

Step 1: Prepare the Cabbage

  1. Bring a large pot of salted water to a gentle boil.
  2. Remove the core from the cabbage with a sharp knife.
  3. Place the entire head in the boiling water for 2–3 minutes, then carefully peel off the softened outer leaves.
  4. Repeat until you have about 12–14 large leaves.
  5. Set them aside on paper towels to drain and cool.
    Tip: Trim the thick vein at the base of each leaf to make rolling easier.

Step 2: Make the Filling

  1. In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, and all seasonings.
  2. Mix gently with your hands until just combined — don’t overmix, or the filling will be tough.
  3. Taste a small portion by frying a teaspoon of filling in a skillet to check seasoning, then adjust if needed.

Step 3: Make the Tomato Sauce

  1. In a medium skillet, heat butter or olive oil over medium heat.
  2. Add the onion and sauté until soft and translucent (about 4 minutes).
  3. Stir in the garlic, tomato paste, and cook for 1 minute until fragrant.
  4. Add tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, salt, pepper, paprika, and beef broth.
  5. Bring to a simmer, then reduce heat and cook for 10 minutes to blend the flavors.

For a smoother sauce, use an immersion blender or regular blender before simmering.

Step 4: Assemble the Cabbage Rolls

  1. Lay a cabbage leaf flat, vein side down.
  2. Place about 2–3 tablespoons of meat filling near the stem end.
  3. Fold the sides in, then roll tightly from the bottom up — like a burrito.
  4. Repeat with remaining leaves and filling.
  5. If you have extra leaves, line the bottom of your baking dish with them to prevent sticking.

Step 5: Arrange and Bake

  1. Preheat your oven to 350°F (175°C).
  2. Pour ½ cup of sauce into the bottom of your baking dish or Dutch oven.
  3. Arrange the rolls seam side down, snugly in the dish.
  4. Pour the remaining sauce evenly over the rolls.
  5. Cover tightly with foil or a lid and bake for 75–90 minutes, until the cabbage is tender and the filling is cooked through.

✅ The aroma while it bakes will fill your kitchen with pure comfort.

Step 6: Serve and Enjoy

  1. Carefully remove the rolls from the oven and let them rest for 10 minutes before serving.
  2. Spoon some of the rich tomato sauce over the top.
  3. Garnish with fresh parsley or a dollop of sour cream if desired.

Serve hot with mashed potatoes, buttered noodles, or fresh crusty bread to soak up all that delicious sauce.

 Storage & Reheating Tips

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooled rolls (with sauce) in airtight containers for up to 3 months.
  • Reheat: Thaw overnight in the fridge, then reheat covered in a 350°F oven for 25–30 minutes, or microwave gently until hot.

 Pro Tips for Perfect Old-Fashioned Cabbage Rolls

  1. Choose the right cabbage: Large, tender green cabbage leaves are best for rolling.
  2. Don’t skip blanching: Softened leaves make rolling easy and prevent tearing.
  3. Use a mix of meats: Combining beef and pork gives a rich, traditional flavor.
  4. Season generously: The filling should be flavorful even before adding sauce.
  5. Slow and steady: Long baking time makes the cabbage tender and the flavors meld beautifully.

 Flavor Variations

  • Polish Style: Add a little sauerkraut between the rolls before baking for tanginess.
  • Ukrainian Style: Mix mushrooms into the sauce or filling.
  • Mediterranean Twist: Replace rice with cooked quinoa and add oregano and lemon zest.
  • Vegetarian Version: Use lentils or chopped mushrooms instead of meat for a hearty plant-based option.
  • Sweet & Sour Cabbage Rolls: Add 2 tablespoons of vinegar and 1 tablespoon of brown sugar to the sauce for a tangy flavor.

 What to Serve With Cabbage Rolls

  • Creamy Mashed Potatoes
  • Buttered Egg Noodles
  • Roasted Root Vegetables
  • Fresh Green Beans or Peas
  • Crusty Artisan Bread
  • Sour Cream or Yogurt Sauce for dipping

 Frequently Asked Questions

Q1: Why are my cabbage rolls tough?

They likely weren’t baked long enough. The secret to tender rolls is slow cooking at low heat.

Q2: Can I make cabbage rolls ahead of time?

Absolutely! Prepare and assemble the rolls, cover tightly, and refrigerate overnight. Bake the next day for best flavor.

Q3: Can I use red cabbage?

Technically yes, but green cabbage is softer and more traditional. Red cabbage tends to stay firmer and may alter the sauce color.

Q4: What’s the best rice to use?

Long-grain white rice is classic, but basmati or even cooked brown rice works well.

 A Little History

Cabbage rolls have roots across Eastern Europe and beyond — from Poland, Ukraine, and Russia to Sweden and Greece. Each region adds its own spin, but the essence remains the same: a humble dish of cabbage and meat, slow-cooked to perfection. This is true Old-World comfort food at its best.

 SEO Keyword Suggestions

High-CPC food keywords:

  • Old-Fashioned Cabbage Rolls Recipe
  • Classic Stuffed Cabbage Rolls
  • Traditional Polish Golabki
  • Homemade Comfort Food Dinners
  • Cabbage Rolls in Tomato Sauce
  • Grandma’s Cabbage Roll Recipe
  • Easy Baked Cabbage Rolls

Example Meta Description:

Make tender, flavorful Old-Fashioned Cabbage Rolls with ground beef, rice, and a rich tomato sauce — just like Grandma used to make! A hearty, comforting recipe perfect for family dinners or holidays.

 Final Thoughts

These Old-Fashioned Cabbage Rolls are the definition of comfort food — hearty, savory, and packed with tradition. Each roll delivers a burst of flavor from juicy beef and pork filling, fragrant herbs, and slow-simmered tomato sauce.

Perfect for cozy nights, Sunday suppers, or holiday feasts, this dish proves that the best recipes truly stand the test of time.

Enjoy.

Leave a Reply

Your email address will not be published. Required fields are marked *