There's something about the comforting, aromatic allure of cabbage rolls that transports us back to our childhood, evoking memories of family gatherings and heartwarming meals. The recipe for these delectable bundles of goodness has been passed down through generations, with each family adding their unique touch. Today, I'm going to share my Grandma's Delicious Secret Cabbage Rolls Recipe, a culinary legacy that's both easy to prepare and irresistibly scrumptious.
The Ingredients
- 1 large head of cabbage
- 1 lb ground beef (or mix with pork for a richer flavor)
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 28 oz can of crushed tomatoes
- 1 6 oz can of tomato paste
- 1 tablespoon brown sugar
- 1 cup beef or vegetable broth
- 1/4 cup white vinegar
Preparation Steps
Preparing the Cabbage
- Core the Cabbage: Remove the core from the cabbage, and gently remove as many large leaves as possible. Keep them whole.
- Blanch the Leaves: Boil a large pot of water. Carefully add the cabbage leaves one at a time and blanch them for about 2-3 minutes until they are pliable. Transfer to cold water to stop the cooking process, then drain and pat dry.
Making the Filling
- Mix Ingredients: In a large mixing bowl, combine the ground meat, cooked rice, onion, garlic, egg, parsley, dill, paprika, salt, and pepper. Mix until well combined.
Assembling the Rolls
- Roll the Cabbage: Lay a blanched cabbage leaf on a flat surface. Scoop out approximately 2 tablespoons of the filling mixture and place it in the center of the leaf. Fold in the sides of the leaf and roll it up like a burrito.
Cooking the Rolls
- Layer the Rolls: In a large pot or Dutch oven, place some of the smaller cabbage leaves or the remaining core in the bottom. Begin to layer the cabbage rolls seam side down.
- Add Sauce and Liquid: Mix together the crushed tomatoes, tomato paste, brown sugar, broth, and vinegar. Pour this sauce over the rolls. The liquid should come up about halfway to the top of the rolls.
- Simmer: Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours. Check occasionally to ensure the sauce isn’t sticking to the bottom.
💡 Note: If the sauce is too thick, you can add more broth or water to achieve the desired consistency.
Serving Suggestions
Cabbage rolls are typically served with:
- Mashed potatoes
- Rye bread for sopping up the sauce
- Thick slices of country sausage
🍴 Note: You can also serve it with sour cream or yogurt for a delightful contrast to the richness of the rolls.
Wrapping it Up
Grandma’s secret cabbage rolls recipe is not just about the preparation of a hearty dish; it’s a journey back in time, a celebration of family traditions, and an introduction to the flavors that have defined our cultural culinary heritage. With this recipe, you’re not just making a meal; you’re creating a connection to the past and an opportunity to pass on a legacy of flavors. Enjoy the process, savor each bite, and share the warmth of these cabbage rolls with your loved ones.
Can I freeze cabbage rolls before cooking?
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Yes, you can freeze uncooked cabbage rolls. After assembling them, lay the rolls on a tray to freeze individually before transferring them into a freezer bag or container to avoid sticking. When ready to cook, thaw them first in the refrigerator.
How long do cabbage rolls keep in the fridge?
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Cabbage rolls can be refrigerated for up to 4-5 days in an airtight container. Ensure they are completely cooled before storing to prevent bacterial growth.
Can I use different types of meat in the filling?
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Absolutely, you can use a combination of ground beef, pork, or even lamb or veal for a different flavor profile. Some recipes also include sausage for an extra kick.
