Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce. Stuffed Cabbage Rolls are one of my favorite comfort foods.
I’m a huge cabbage lover and surprisingly I only have one cabbage recipe, Sweet and Sour Cabbage, on this blog. Not counting coleslaw of course. But I greatly prefer cooked cabbage to raw cabbage.
I had a similar Stuffed Cabbage Rolls dish at Shapiro’s Delicatessen in Indianapolis last March. We were there for our son to have a Retroperitoneal Lymph Node Dissection following treatment for Testicular Cancer and we had to stay in a hotel long enough for him to recover to fly home.
My husband and brother went every day to Shapiro’s to get food to bring back to the hotel. I couldn’t help but order the Stuffed Cabbage Rolls pretty much every day. It was pure, delicious comfort food that really helped me get through an unbelievably stressful time. Food was what we looked forward to each day. Even my son who never once lost his appetite during 3 months of chemo. There’s no doubt he’s my son. 🙂
Since then I’ve wanted to make Stuffed Cabbage Rolls at home. I found as many recipes as I could and tried to come up with something that would be similar to Shapiro’s Stuffed Cabbage Rolls.
I submerged the cabbage leaves in boiling water for 10 minutes to get them partially cooked. After draining them, I filled them with ground beef, rice, onion, an egg, and some milk, rolled them up, and placed them seam side down in a baking dish. I covered them in a sweet and tangy tomato sauce with brown sugar, vinegar, and a special ingredient- Gingersnap cookies! It gives them that special something.
It turned out every bit as delicious as I hoped it would.
Next time you need some comfort food just like Grandma’s cooking or Shapiro’s, try Stuffed Cabbage Rolls. It’s a satisfying, filling meal that is bound to lift your spirits. 🙂
Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce.
- 10 large cabbage leaves from a green cabbage
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (8-ounce) can tomato sauce
- 1 heaping tablespoon tomato paste
- 1/2 cup water
- 6 crushed gingersnap cookies
- 1/4 cup packed light brown sugar
- 2 1/2 tablespoons apple cider vinegar
- 1 pound lean ground beef
- 1/3 cup long-grain rice, uncooked
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bring a large pot of water to a boil. Remove from heat and submerge cabbage leaves in water. Cover and let sit for 10 minutes. Drain.
- In a medium saucepan heat oil over medium heat. Add onion and cook until softened. Add garlic and cook 1 more minute. Remove from heat. Place half of onion mixture in a medium bowl and leave the rest in the saucepan.
- To the saucepan, add tomato sauce, tomato paste, water, gingersnap crumbs, brown sugar, and vinegar. Bring to a boil and simmer 5 minutes.
- To the bowl with the onion mixture, add ground beef, rice, egg, milk and salt and pepper. Mix together with a wooden spoon or your hands.
- Place about 3 tablespoons of meat mixture at the stem end of each cabbage leaf. Fold left and right sides over and roll up. Place seam side down in a 9x13-inch baking dish.
- Pour tomato sauce over cabbage rolls.
- Cover pan with aluminum foil and bake for 45 minutes in a 375 degree oven. Uncover and bake 15 more minutes. At the point you uncover the baking dish, scoop some tomato sauce on top of the cabbage rolls with a spoon so that they do not dry out.