Cabbage Patch Surprise: Unwrap These Delicious Stuffed Cabbage Rolls

Stuffed cabbage rolls: a dish that evokes feelings of home and comfort food bliss. But sometimes, the thought of all that prep work can be daunting. Fear not, fellow foodies! This recipe takes the classic comfort dish and streamlines it for the modern kitchen, all without sacrificing flavor.

Why You’ll Love This Recipe:

• Simple Prep: No need for hours of boiling! This recipe uses a quick parboil method to soften the cabbage leaves for easy rolling.
• Flavorful Filling: Ground beef and pork combine with aromatic vegetables and herbs for a satisfying and savory filling.
• Hearty and Budget-Friendly: Cabbage rolls are a complete meal in one, packed with protein, vegetables, and rice. Plus, they’re a fantastic way to stretch your grocery budget.

Gather Your Ingredients:

• 1 medium head of cabbage (around 3 pounds)
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 (15-ounce) can tomato sauce, divided
• 1 small onion, chopped
• 1/2 cup uncooked long-grain white rice
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill or fresh dill weed (chopped)
• 1/8 teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 teaspoon sugar

Let’s Get Cooking!

1. Cabbage Prep: In a large pot, bring water to a boil. Carefully remove the core of the cabbage by cutting a deep V-shape around the base. Place the whole cabbage in the boiling water and cook for 5-7 minutes, or until the outer leaves begin to soften and detach easily.
2. Leaf Selection: Using tongs, carefully remove the softened leaves from the pot and set them aside. Continue removing leaves until you have about 12 large, pliable leaves.
3. Filling Fiesta: In a large bowl, combine ground beef, ground pork, 1/2 cup of the tomato sauce, chopped onion, rice, parsley flakes, salt, dill, and cayenne pepper. Mix well to combine.
4. The Art of the Roll: Take one cabbage leaf and lay it flat on a work surface. Cut out the thick center vein from the bottom of the leaf (the V-shaped section you removed earlier). Place a heaping spoonful of the meat mixture onto the wide end of the leaf.
5. Folding Fun: Fold the sides of the cabbage leaf inwards over the filling. Then, starting from the bottom, roll the leaf up tightly to enclose the filling. Repeat with remaining cabbage leaves and filling.
6. Simmering Symphony: In a large Dutch oven or pot, spread the remaining chopped cabbage over the bottom. Arrange the stuffed cabbage rolls seam-side down on top of the chopped cabbage. Pour the remaining tomato sauce and diced tomatoes (undrained) over the rolls. Season with the sugar.
7. Braising Bliss: Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour, or until the rice in the filling is cooked through and the cabbage is tender.
8. Serve and Savor: Carefully remove the cooked cabbage rolls from the pot with a slotted spoon and serve hot, spooned with the delicious tomato sauce and cooked cabbage.