Old-Fashioned Stuffed Cabbage Rolls – Don’t Lose This Recipe

Step 1: Prepare the cabbage

Choose a large fresh head of cabbage and remove any damaged outer leaves. Place the cabbage in a large pot of boiling salted water and cook for about 10 minutes, until the leaves are tender and pliable. Be careful not to overcook the cabbage so that it retains its structure.
Drain the cabbage and immediately plunge it into a large bowl of ice water to stop the cooking. This will also help preserve the beautiful green color of the leaves. Drain again carefully.
Once cool, use a knife to remove the tough part of the base of the cabbage, being careful not to damage the leaves. Carefully peel each leaf off the cabbage and set aside. This will give you cabbage leaves ready to stuff.
Step 2: Make the stuffing

In a large bowl, combine the ground beef and ground pork. This combination of meats will add a rich flavor to the stuffing.
Season the meat with salt and pepper to taste, then add a small amount of the tomato sauce (about 1/4 cup) to bind the stuffing and give it a light tomato flavor. Mix well.
Step 3: Shaping the Rolls

Take a tender cabbage leaf and place a small portion of the filling in the center. Fold the sides of the leaf over the filling, then carefully roll it up to form a compact log. Repeat this step with each cabbage leaf, making sure to seal the ends well.
Step 4: Cooking

In a large casserole dish, pour half of the remaining tomato sauce into the bottom to create a base. Carefully arrange the stuffed cabbage rolls on top of the sauce, stacking them neatly.
Pour the remaining tomato sauce over the rolls. The sauce will coat the cabbage rolls, infusing them with its flavor.
Add hot water to the casserole dish until the rolls are partially covered. This will allow the steam to cook the cabbage and make the filling even more tender and juicy.
Cover the casserole dish and simmer over low heat for about 1 1/2 to 2 hours, until the cabbage rolls are cooked through and the flavor has developed. Be sure to check the doneness periodically and add water if necessary to prevent the sauce from burning.