There’s something magical about the food we grew up with, especially when it’s made by someone who knows how to infuse love and warmth into every bite. For many of us, one dish that brings back memories of home, family gatherings, and cozy dinners is grandma’s cabbage rolls. This hearty and comforting dish has been passed down through generations, and with good reason – it’s absolutely delicious!
1 cup onion, chopped
1 large head green cabbage
1 pound ground beef
1/2 pound ground pork
1/2 cup rice, cooked
1 can (16 ounce) tomato sauce
1/2 cup vegetable broth
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons brown sugar
Oil
In a medium skillet, heat oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Set aside to cool.
Meanwhile, bring a large pot of salted water to boil.
Using a sharp knife, cut in a circle all around the stem of the cabbage and remove the core.
Place the cabbage in the boiling water for two minutes.
Outside leaf will come loose - pull it off and out of the water using tongs.
After another minute the next leaf will come loose. Remove and repeat until you have 10-12 leaves.
Cut out the thick part of the rib from the bottom of each leaf.
In a mixing bowl, combine beef, pork, onion, rice, and salt.
With the stem set side of the cabbage leaf facing you, place 1/3 cup of the mix in the center of each cabbage leaf.
Fold the bottom edge over the mixture.
Fold the sides over and roll into a packet.
Place the cabbage roll seam side down in the baking dish.
In a bowl mix together tomato sauce, broth, paprika, salt, brown sugar. Pour over the cabbage rolls.
Cover with foil and bake for 1.5 hours at 350°.
Servings: 6
Serving Size: 2
Calories: 460kcal, Fat: 25g, Saturated Fat:9g, Cholesterol: 80mg, Sodium: 988mg, Carbohydrates: 34g, Fiber: 2g, Sugar: 7.5g, Protein: 21g
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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