Stuffed Cabbage Rolls
Submitted by THRUSHJET1
Homestyle stuffed cabbage rolls with seasoned ground chuck, bacon, and a tangy tomato-oregano sauce. Baked until golden brown, these are just like Mom used to make.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsThis is the kind of recipe that gets passed down on index cards and guarded like a family secret.
Seasoned ground chuck rolled in tender cabbage leaves, brushed with butter, wrapped in bacon, and baked until everything turns golden and the tomato sauce bubbles up around the edges.
It takes a little patience, but every bite of these old-fashioned cabbage rolls tastes like a warm hug from your mama’s kitchen.
Kitchen Tips
- Run hot water directly over the cabbage head to loosen the leaves. It’s faster than boiling and gives you more control.
- Use toothpicks to secure the rolls, but remember to pull them out before serving!
- Brush the tops with butter before wrapping in bacon. That extra layer of fat keeps the rolls moist and adds richness.
- Let the rolls rest for 10 minutes after baking so they hold together when you plate them.
Ingredients
Directions
Mix ground chuck, egg, seasoning salt, chopped onion, bread crumbs, ketsup together.
Take one medium head of cabbage and put under hot water and let it run over the cabbage until the leaves come off easily.
Prepare a large pot of hot water, and let it simmer to a rolling boil.
Put the cabbage leaves in the hot water for a few minutes until they are soft.
Drain, and let cool.
Roll the meat mixture in the long part of the cabbage leaf and fix it together with a toothpick.
Brush top of rolls with butter pats, and wrap with bacon.
Put into a large baking dish (enamel is preferable) and bake at 350℉ (180℃) for about ½ hour until brown.
Pour tomato sauce, which has been mixed with oregano, garlic, onion flakes and salt, over the rolls.
Canned, crushed tomatoes and paste may also be used.
Bake at 350℉ (180℃) for about 1 hour, or until bacon is brown.
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