There’s something incredibly comforting about Cabbage Rolls. Maybe it’s the soft, steamed cabbage leaves, or the savory filling of ground beef and rice, or the tangy tomato sauce that they’re slow-cooked in. It’s a dish that’s steeped in history and tradition, and every family has their own version. Today, I’m going to share my take on this classic recipe, which I’ve tweaked and perfected over the years. Cabbage Rolls are thought to have originated from Eastern Europe, and they’re a staple in many cultures around the world. The variations are endless, from the ingredients used in the filling to the type of sauce they’re cooked in. My version is a bit of a mix, drawing inspiration from different cuisines, but it’s the one that my family and friends always ask for. I love making Cabbage Rolls because it’s a bit of a labor of love. It’s not a quick, 30-minute meal, but the results are well worth the effort. The rolls are hearty and satisfying, and they taste even better the next day, once the flavors have had a chance to meld together. Plus, they freeze beautifully, so you can always have a batch on hand for those days when you don’t feel like cooking. So, pull up your sleeves and let’s get cooking!
Ingredients
- 3 lb. ground beef
- 2 c. rice, uncooked (I precook 5 minutes)
- 3 tsp. onion powder or 1 large onion
- 1 tsp. garlic powder
- 3 tsp. salt
- 2 Tbsp. parsley
- 2/3 c. Parmesan cheese
- 1 can tomato sauce
- 2 large heads cabbage
- 1 can sauerkraut
- 1 large jar Ragu
Cooking Method
- Scald the heads of cabbage in boiling water.
- Cutting away the leaves, put a big serving spoon of filling in each leaf and roll. Chop remaining cabbage and put in pan with the sauerkraut (washed and drained).
- Add the Ragu and 1 jar water or make your same sauce you would for spaghetti. Cook on top of stove for 1 1/2 hours or in oven for 1 1/2 hours.
- Cook 6 to 8 and freeze the rest.
- Makes 40 rolls.
Calorie: 200
Total cooking time: 2 hours
Difficulty level: Medium
An Epic Cabbage Roll Saga
Let me tell you about the day I decided to make Cabbage Rolls for the first time. Like a brave knight venturing into the unknown, I armed myself with 3 lbs of ground beef, 2 cups of rice (which I precooked for 5 minutes just to give it a fighting chance), 3 tsp of onion powder, 1 tsp of garlic powder, 3 tsp of salt, 2 Tbsp of parsley, 2/3 cup of Parmesan cheese, 1 can of tomato sauce, 2 large heads of cabbage, 1 can of sauerkraut, and 1 large jar of Ragu.
The Cabbage Scalding Misadventure
First things first, I needed to scald the heads of cabbage in boiling water. Sounds easy, right? Wrong. Those cabbage heads bobbed in the boiling water like apples at a Halloween party. After wrestling with them for a while, I finally managed to remove them without causing a kitchen flood.
The Art of Cabbage Rolling
Now came the part I was dreading: cutting the leaves and rolling them. I put a big serving spoon of filling in each leaf and rolled. They looked more like abstract art pieces than edible rolls, but hey, it’s the taste that counts, right?
The Cabbage and Sauerkraut Mixer
Then, I chopped the remaining cabbage and threw it in a pan with the sauerkraut that I had diligently washed and drained earlier. It was like a salad party in there! I added the Ragu and a jar of water and let it simmer. The aroma was a mix of curiosity and anticipation. It reminded me of the time I tried to make my own perfume in the third grade. Let’s just say, it was unforgettable.
The Oven Showdown
With the filling ready, it was time to cook these bad boys. I opted for the oven method, mainly because I was afraid they might unravel on the stovetop and turn into a deconstructed cabbage stew. I set the timer for 1 1/2 hours and waited with bated breath.
The Freezer Lottery
One of the best parts about this recipe is that it makes 40 rolls. That means you can cook 6 to 8 and freeze the rest! It’s like winning the food lottery, except you’ve made the tickets yourself and you know you’re going to win.
The Grand Finale
Finally, the oven timer dinged, and the moment of truth arrived. The rolls looked good and smelled even better. The ground beef, rice, onion powder, garlic powder, salt, parsley, Parmesan cheese, tomato sauce, cabbage, and sauerkraut all danced together in perfect harmony.
So, there you have it folks, the story of my Cabbage Roll Saga. It was a day filled with laughter, a few near disasters, and a lot of delicious food. I hope you enjoy these cabbage rolls as much as I did. Just remember, if you can’t roll them perfectly, there’s always the abstract art route!
