Grandma’s Cabbage Rolls in Tomato Sauce

Grandma’s Cabbage Rolls in Tomato Sauce

There’s something deeply comforting about cabbage rolls, especially when they’re made the traditional way with a rich tomato sauce and savory meat filling. This recipe brings back the warmth of home cooking with tender cabbage leaves wrapped around a delicious mixture of ground beef, bacon, and rice. Perfect for family dinners or meal prep, these rolls are a timeless favorite that never goes out of style.

Ingredients

• 1 large head of green cabbage
• 500g ground beef
• 100g bacon, diced
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes (400g)
• 2 tablespoons tomato paste
• 1 cup beef broth
• Salt and pepper to taste
• 2 tablespoons oil

Instructions

1. Bring a large pot of salted water to boil. Core the cabbage and carefully remove leaves, blanching them for 2 minutes until softened. Set aside to cool.
2. Heat oil in a skillet and cook diced bacon until crispy, about 5 minutes. Remove and set aside.
3. In the same skillet, sauté chopped onion and garlic until fragrant, about 2 minutes.
4. Add ground beef and cook until browned, breaking it apart as it cooks, about 5 minutes. Stir in cooked rice and bacon.
5. Season the meat mixture with salt and pepper. Let cool slightly.
6. Place about 3 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly.
7. In a large baking dish, mix crushed tomatoes, tomato paste, and beef broth. Season with salt and pepper.
8. Arrange cabbage rolls seam side down in the sauce.
9. Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes. Remove foil and bake another 15 minutes.
10. Let rest for 5 minutes before serving.

Practical Tips

• Prepare ahead: Make these rolls a day in advance and refrigerate. They taste even better when the flavors have time to meld together overnight.
• Blanching technique: Don’t over-blanch the cabbage leaves or they’ll tear easily. Just 2 minutes is enough to soften them while keeping them sturdy enough to roll.
• Filling consistency: Let the meat mixture cool slightly before rolling to prevent the cabbage leaves from becoming too soft and breaking apart.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat gently in a 350-degree oven covered with foil for about 20 minutes, or microwave individual portions until heated through.

Questions and Answers

Can I use ground pork instead of beef? Yes, ground pork works wonderfully in this recipe. You can also use a mixture of both for added flavor complexity.

What if I don’t have beef broth? Vegetable broth or chicken broth are good substitutes. You can also use water with a bit of extra salt to taste.

How do I know when the cabbage leaves are ready to roll? The leaves should be soft and pliable but still intact. They should bend without tearing and feel tender when you press them gently.