A Culinary Journey: Classic Stuffed Cabbage Rolls
Embarking on the preparation of Old Fashioned Stuffed Cabbage Rolls is not merely a culinary endeavor; it’s a nostalgic voyage down memory lane. As I reflect on this dish, a flood of childhood memories engulfs me, prompting a mesmerizing pause as I reminisce for a good 30 minutes.
One vivid recollection transports me back to the days of cabbage harvesting from our family garden. I can still recall the excitement as each of us selected a single cabbage plant to nurture and care for. Those were the moments that laid the foundation for my enduring love for this timeless recipe.
Ingredients:
– 1 large head of green cabbage
– 1 pound ground beef
– 1 cup cooked white rice
– 1/2 cup chopped onion
– 1/4 cup chopped parsley
– 2 cloves of garlic, minced
– 1 egg, beaten
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (14.5 ounce) can diced tomatoes
– 1/2 cup beef broth
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
How To Make Old Fashioned Stuffed Cabbage Rolls:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Remove the core from the cabbage and delicately separate the leaves. Boil a large pot of water, add the cabbage leaves, and cook for 2-3 minutes until softened. Remove the leaves and set them aside to cool.
3. In a capacious mixing bowl, amalgamate ground beef, cooked rice, onion, parsley, garlic, egg, salt, and pepper, ensuring a thorough mix.
4. Spoon about 2-3 tablespoons of the beef mixture onto each cabbage leaf, rolling it up and tucking in the sides for a neat package.
5. In a large pot or Dutch oven, bring diced tomatoes, beef broth, brown sugar, and apple cider vinegar to a simmer.
6. Place the stuffed cabbage rolls into the pot and generously ladle some sauce over the top.
7. Cover the pot and bake in the preheated oven for 1 1/2 hours, ensuring the cabbage is tender, and the meat is perfectly cooked through.
8. Serve warm, embracing the symphony of flavors that encapsulate the essence of this cherished recipe. Enjoy!