Prep 30 mins
Cook 2 hrs
So good and easy to do. I could eat 4 rolls at a time. Very popular with kids. I got this recipe from one of the cooking blog but I can't remember which. Wish I could so I can give them the credit to this wonderful dish.
- 1 head cabbage
- 3 lbs ground chuck
- 2 eggs, beaten
- 2 cups cooked rice
- 3 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 large onion, minced
- 1 large onion, cut into pieces
- 6 garlic cloves
- 1⁄4 cup water
- 1 (28 ounce) can tomato puree
- 8 -12 ounces water (depends on how thick you like the sauce)
- 2 tablespoons dry basil
- 3 tablespoons dried parsley
- 1 tablespoon oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- Preheat oven to 350º F.
- Take a knife and cut a square around the core of the cabbage. If it is too difficult, you don't have to take the core out. You are just making deep slices on each side of the core so you can peel off the leaves. Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes. Lift the cabbage out of the hot water, allow it to drain a bit. Start peeling off the tender leaves. If there are leaves that aren't as tender, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to roll but not too soft and mushy that they will be broken when you fill them with the filling.
- Cut up the onion in large chunks and peel the garlic. Place the garlic and onion in a blender with a small amount of water and puree them. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
- In another bowl, combine the beef, eggs, rice, paprika, chopped onion, garlic powder and salt & pepper well with your hands.
- Place a golf ball size of the meat mixture almost in the middle of a cabbage leaf. Roll until filling is just covered, then fold left end over towards middle, roll once more and then tuck the right side into the middle, inserting the leave into the meat mixture with your finger. Secure with a toothpick, if needed.
- Cover the bottom of a large roasting pan with a thick layer of the sauce, place rolls on top and then more sauce over the rolls.
- Bake at 350 for 2 hours. Baste the sauce over the cabbe rolls during the baking time every 30 minutes to avoid dried out rolls.
- Serve with sour cream.
Fabulous cabbage rolls. Super easy to make and put together. Even though they may not look saucy, they are super moist.
Delicious! I made this for my parents. They just loved it! I followed the recipe exactly and was very impressed with the end result. Very flavorful, and went together fairly simply. Not a "in a rush" meal, but definetely one I wouldn't be worried about serving to guests! Thanks YungB! I will make this again! Made for 2009 Spring PAC
This is the only cabbage roll recipe that I find authentic,am adding to my favorite zaar recipe cookbook,my husband spent his army stint in germany and this was one of his favorite recpies,and he had a couple cooks give him their recipes,i never seemed to quite master it,till this recipe,i made it and let me tell you it was like our honeymoon all over again.He was enthralled with this.Thank you for posting,and kicking my marriage up a notch!Bam!