Imagine a dish that tells a story of tradition, comfort, and pure culinary magic - Sadie Nelson's Stuffed Cabbage is exactly that! This timeless Eastern European recipe transforms simple ingredients into a mouthwatering masterpiece that has been delighting families for generations. Packed with savory ground beef, perfectly cooked rice, and tender cabbage leaves swimming in rich tomato sauce, this dish is more than just a meal - it's a nostalgic journey that will transport you straight to a cozy family kitchen.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Eastern European
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 500g ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can tomato sauce
- Salt and pepper to taste
Instructions
- Core the cabbage by cutting out the stem with a sharp knife. Place the entire head of cabbage in a large pot of boiling salted water. Carefully separate the leaves as they become soft and pliable, removing them one by one. Allow leaves to cool on a clean kitchen towel.
- In a large mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Take a cabbage leaf and lay it flat. Trim the thick central rib if it's too stiff to roll easily. Place a generous spoonful of the meat mixture near the base of the leaf.
- Fold the sides of the cabbage leaf inward, then roll from the bottom up, creating a neat, compact package. Repeat with remaining leaves and filling.
- In a large Dutch oven or deep skillet, arrange the stuffed cabbage rolls seam-side down. Pour the entire can of tomato sauce over the rolls, ensuring they are well covered.
- Cover the pot and simmer on low heat for approximately 1 hour. Check periodically to ensure sauce doesn't burn and rolls are cooking evenly.
- Once the meat is fully cooked and cabbage is tender, remove from heat. Let rest for 10 minutes before serving to allow flavors to meld.
- Serve hot, spooning additional sauce over the cabbage rolls. Optionally, garnish with fresh parsley or a dollop of sour cream.
Tips
- Choose a large, fresh cabbage with flexible leaves for easier rolling
- Blanch cabbage leaves carefully to prevent tearing - remove them from boiling water just when they become soft
- Don't overfill your cabbage rolls; a generous spoonful is perfect for maintaining a neat, compact shape
- Simmer on low heat to ensure even cooking and prevent burning
- Let the rolls rest for 10 minutes after cooking to allow flavors to fully develop
- For extra flavor, consider adding a splash of beef broth to your tomato sauce
- If you have leftovers, stuffed cabbage often tastes even better the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
