Classic comfort food—this one’s pure nostalgia 🥬❤️
Here’s a true Old-Fashioned Stuffed Cabbage Rolls recipe, just like grandma used to make.
Old-Fashioned Stuffed Cabbage Rolls
Ingredients
Cabbage
- 1 large head green cabbage
Filling
- 1 lb ground beef
- ½ lb ground pork (optional but traditional)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 clove garlic, minced (optional)
Sauce
- 2 cans (15 oz each) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp brown sugar
- 1 tbsp lemon juice or vinegar
- Salt & pepper to taste
Instructions
- Prepare cabbage
Bring a large pot of salted water to a boil. Carefully remove outer leaves and boil cabbage 2–3 minutes until leaves soften. Drain and cool. Trim thick rib from each leaf. - Make filling
In a large bowl, combine beef, pork, rice, onion, egg, salt, pepper, paprika, and garlic. Mix gently—don’t overwork. - Roll
Place about ⅓ cup filling on each leaf. Fold in sides and roll tightly. - Layer the pot
Spread a little sauce in the bottom of a Dutch oven or baking dish. Add rolls seam-side down. Pour remaining sauce over the top. - Cook
- Oven: Cover and bake at 350°F (175°C) for 1½–2 hours
- Stovetop: Simmer gently, covered, 1½ hours
- Slow Cooker: Low for 6–7 hours
- Rest & serve
Let sit 10 minutes before serving. Even better the next day!
Old-School Tips
- Lay extra cabbage leaves on the bottom to prevent burning
- A little sauerkraut mixed into the sauce = Eastern European style
- Serve with mashed potatoes, rye bread, or buttered noodles
Want a Polish, Hungarian, or sweet-and-sour version next? 😄
