Old Fashioned Stuffed Cabbage Rolls – Don’t LOSE this recipe

👩‍🍳 Step-by-Step Instructions

Step 1: Soften the Cabbage Leaves 🥬💧

1. Bring a large pot of salted water to a rolling boil.
2. Use a sharp knife to cut out the tough inner core from the bottom of your 3 lb head of cabbage.
3. Carefully submerge the whole head of cabbage into the boiling water. Let it cook for about 3 to 5 minutes. As the outer leaves begin to soften and loosen, use tongs to gently peel them off one by one and transfer them to a plate to cool. You’ll need about 12 to 15 large leaves.
4. Pro-Tip: Use a knife to shave down the thick, raised center vein on the back of each detached leaf so they are flat and easy to roll!

Step 2: Mix the Savory Filling 🥩🍚

1. In a large bowl, combine the ½ lb ground beef, ½ lb ground pork, 1 cup cooked rice, minced onion, minced garlic, 1 egg, 1 tsp salt, and ½ tsp black pepper.
2. Use your hands to gently mix everything together until completely uniform. Try not to overwork the meat so the filling stays light and tender!

Step 3: Whisk the Tomato Sauce 🍅✨

1. In a separate bowl, whisk together the tomato sauce, crushed tomatoes, 2 tbsp brown sugar, 1 tbsp lemon juice, and ½ cup beef broth. Taste and adjust with a pinch of salt if desired.

Step 4: Assemble the Rolls 🌯🎨

1. Lay a softened cabbage leaf flat on your clean workspace.
2. Place about ¼ cup of the meat mixture near the stem end of the leaf.
3. Fold the bottom edge over the meat, tuck in the two sides, and roll tightly toward the top of the leaf (just like a burrito!). Repeat until all the filling is used up.

Step 5: Layer and Bake ⏰🔥

1. Preheat your oven to 350°F (175°C).
2. Spread a thin layer of the tomato sauce over the bottom of a large 9×13-inch baking dish or roasting pan (similar to the deep tray shown in ).
3. Arrange the cabbage rolls tightly, seam-side down, in rows across the pan.
4. Pour the remaining tomato sauce evenly over the top of the rolls, ensuring they are well covered.
5. Cover the pan tightly with aluminum foil to trap the steam. Bake for 1 hour and 15 minutes.
6. Remove the foil and bake uncovered for an additional 15 minutes until the sauce is bubbling and the tops have a beautiful caramelized look like the image!