Ohhh, old-fashioned cabbage rolls 🥬🍅 — pure comfort, just like grandma used to make. Tender cabbage wrapped around a savory meat filling, simmered in tomato sauce. Let’s do it the classic way.
Old-Fashioned Cabbage Rolls
Serves: 4–6
Ingredients
Cabbage
- 1 large green cabbage
Filling
- 1½ lbs ground beef (or beef/pork mix)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
Sauce
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp brown sugar
- 1 tbsp lemon juice or vinegar
- Salt & pepper to taste
Instructions
- Prep cabbage
- Bring a large pot of salted water to a boil.
- Core the cabbage and carefully peel off leaves.
- Boil leaves 2–3 minutes until pliable. Drain.
- Make filling
- In a bowl, mix beef, cooked rice, onion, garlic, egg, and seasonings.
- Mix gently — don’t overwork.
- Assemble rolls
- Place ¼ cup filling on each leaf.
- Fold sides in, roll tightly (like a burrito).
- Layer & sauce
- Spread a little sauce in the bottom of a baking dish or pot.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over top.
- Cook
Oven method (classic):
- Cover with foil.
- Bake at 350°F (175°C) for 1½ hours.
Stovetop method:
- Simmer gently, covered, 1½–2 hours.
- Serve
- Let rest 10 minutes.
- Spoon extra sauce over rolls.
🔥 Old-School Tips
- Sweet-and-sour flavor comes from brown sugar + lemon
- Use leftover cabbage to line the pan bottom
- Even better the next day
- Serve with mashed potatoes or crusty bread
If you want, I can also give you:
- Slow cooker cabbage rolls
- Stuffed cabbage soup (same flavor, less work)
- Eastern European style (with sauerkraut)
Just say the word 😌
