Dive into a comforting dish packed with green cabbage, a delightful blend of pork (or turkey) and beef, zesty tomatoes, and aromatic rice. Every bite’s a flavorful journey just as Grandma intended!
Oh, how I remember those Sundays at Grandma’s! The tantalizing aroma of her famous Cabbage Rolls wafting through the house, teasing our eager taste buds. We’d all sit around her rustic wooden table, chit-chatting about our week while sneakily trying to get a peak at the magic happening in the kitchen. This “Easy Cabbage Rolls” recipe has been passed down in our family for generations, and the beauty of it? Its simplicity. The ingredients are humble and straightforward, yet the flavor is anything but. It’s the epitome of home-cooked goodness – every bite filled with warmth, love, and cherished memories.
Why You’ll Love These Easy Cabbage Rolls:
What makes these Easy Cabbage Rolls an absolute winner?
First, let’s talk speed – who thought that Grandma’s delightful dish could be whipped up with such little fuss?
Secondly, flexibility! Swap pork for turkey? No biggie! This recipe’s got your back.
And, finally, the combination of rice and two types of meat make it a full meal. It’s nostalgic yet modern, simple yet hearty. Pure perfection, if you ask me!
Ingredient For These Easy Cabbage Rolls:
Cabbage: Opt for a fresh, firm head. The leaves should be vibrant without any visible blemishes.
Rice: Any white rice variety should do, but if you’re a health enthusiast, why not give brown rice a whirl? Just adjust the cooking time as necessary.
Meats: Our recipe suggests a blend of pork and beef for a richer flavor profile. But if you’re into lighter options or just ran out of pork, turkey’s your trusty alternative.
Tomatoes & Sauce: Always opt for quality, especially if you can snag some organic goodies. Trust me; it makes all the difference!
Seasonings: Dill weed, parsley, and the classic salt & pepper elevate the taste, but don’t be shy. Explore with your favorite herbs; maybe some basil or thyme? A chef’s canvas is endless!
How To Make Easy Cabbage Rolls:
Cabbage Prep: Start by boiling those cabbage leaves. About 2 minutes should make them soft, but not too soft. You want them pliable for rolling but not disintegrating. Pro tip: removing leaves is an art. Start at the base, and be gentle.
Oven Time: Preheat it to 350°F. It’ll be ready by the time your filling is set.
Rice: Cook it as per the package, but cut off 5 minutes. You’re aiming for a firmer texture. Set it aside and give yourself a high five for multi-tasking.
Meat & More: In a pan, cook your choice of meats with onions, garlic, and seasonings. No pink bits should remain! Drain the excess fat, mix in the underdone rice, tomatoes, ⅓ cup tomato sauce, and that egg to bind everything together.
Saucey!: Combine the leftover tomato sauce and the tomato soup. Spread a thin layer in a 9×13 pan, ensuring the base is covered.
Rolling Time: With each cabbage leaf, place your meaty filling in the center, fold in the sides, and roll ’em up. Place them seam side down, so they don’t unravel while cooking. For those baby leaves, you can double them up!
Bake: Drench those rolls with the sauce, cover them with foil, and let them bake for about 75-90 minutes. Let them cool off for 15 minutes. Voila! Serve with love.
Leftovers? No worries! Store these babies in an airtight container. They’ll keep well in the fridge for 3-4 days. And the bonus? They freeze perfectly. Just ensure they’re cooled before popping them into freezer bags. When hunger strikes, thaw, reheat, and enjoy!
Variations & Substitutions:
Let’s get creative, shall we?
Veggie Delight: Swap the meat with lentils or mushrooms for a vegetarian treat.
Cheese, Please: Add some grated cheese into the mix for a gooey surprise.
Spice It Up: A dash of chili flakes or paprika could add a pleasant zing.
Gluten-Free: Swap rice for quinoa, and ensure your canned products are gluten-free.
P.S. Always remember, recipes are just guidelines. The real magic? It’s all in your personal touch! 😉
Easy Cabbage Rolls
- 1 head of fresh green cabbage
- 1 cup of uncooked white rice
- 1 pound of ground pork alternatively, ground turkey can be used
- ½ pound of ground beef
- 2 finely diced small onions
- 3 minced garlic cloves
- ½ teaspoon of dill weed
- 3 tablespoons of freshly chopped parsley
- Salt and pepper adjusted to preference
- 1 can 14 ounces of diced tomatoes, including the juices
- 1 whole egg
- 1 ½ cups plus an additional ⅓ cup of tomato sauce
- 1 can 10.5 ounces of tomato soup
- Preparation of Cabbage Leaves: Commence by boiling the cabbage leaves for an approximate duration of 2 minutes, or until they achieve a soft texture. Kindly refer to the appended note regarding the method for leaf removal. Once done, set the leaves aside to cool.
- Oven Settings: Adjust the oven’s temperature to preheat at 350°F.
- Rice Preparation: Proceed to cook the rice as per the manufacturer’s instructions; however, diminish the cooking duration by 5 minutes to ensure the rice remains slightly al dente. Once cooked, set aside.
- Meat Mixture Preparation: In a suitable pan, cook the pork (or turkey, if opting for the alternative), beef, onions, garlic, and the relevant seasonings until the meat is thoroughly cooked, ensuring no pinkness remains. Subsequently, drain any excess fat. Following this, incorporate the al dente rice, diced tomatoes, and the measured ⅓ cup of tomato sauce. Conclude this step by stirring in the egg.
- Sauce Mixture: In a separate bowl, amalgamate the remaining tomato sauce with the tomato soup. Thereafter, apply a thin, even layer of this sauce mixture to the base of a 9×13 baking pan.
- Formation of Cabbage Rolls: In the event of any thick stems on the cabbage leaves, it’s advised to remove or thin them. With the cabbage leaf laid flat, allocate ¼ to ⅓ cup of the meat filling to its center. Subsequently, fold the sides inward and roll the cabbage in a manner that encapsulates the filling. Ensure the completed roll is placed seam side down in the baking pan. For smaller leaves, please refer to the appended note. Continue this process for the entirety of the cabbage.
- Baking: Pour the prepared sauce over the assembled cabbage rolls and ensure they’re securely covered with aluminum foil. Transfer the pan to the preheated oven and bake for a period ranging between 75 to 90 minutes. Upon completion, allow the dish to cool for approximately 15 minutes prior to serving.