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Ultimate Southern Stuffed Cabbage Rolls: A Easy Recipe
Ingredients:
For the Cabbage Rolls:
1 large head of cabbage
1 lb ground beef
1/2 lb ground pork (optional, can use 1.5 lb of ground beef instead)
1 cup cooked rice
1 egg, beaten
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (for a Southern twist)
2 tablespoons Worcestershire sauce
For the Sauce:
2 cans (14.5 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1/4 cup apple cider vinegar (for a Southern tang)
1/4 cup brown sugar
1 tablespoon mustard (optional, for added Southern zest)
Salt and pepper to taste
1/2 cup chicken or vegetable broth (as needed for consistency)
Instructions:
Prepare the Cabbage:
Precook Cabbage: Bring a large pot of water to a boil. Core the cabbage and gently place it in the boiling water. Boil for about 2-3 minutes, then carefully remove the softened leaves. Set aside to cool. You’ll need around 12-15 leaves.
Prepare the Filling:
Mix Filling: In a large bowl, combine ground beef, ground pork, cooked rice, beaten egg, chopped onion, minced garlic, salt, pepper, smoked paprika, and Worcestershire sauce. Mix until well combined but not overmixed.
Prepare the Sauce:
Make Sauce: In a separate bowl, mix the diced tomatoes, tomato sauce, apple cider vinegar, brown sugar, and mustard. Season with salt and pepper to taste. If the sauce is too thick, thin it with a bit of broth.
Assemble the Rolls:
Fill Cabbage Leaves: Place a portion of the filling (about 2-3 tablespoons) on each cabbage leaf. Roll the leaf around the filling, tucking in the sides as you roll. Secure with toothpicks if necessary.
Layer Sauce and Rolls: Pour a small amount of the sauce into the bottom of a large pot or Dutch oven. Place the cabbage rolls seam side down in the pot. Cover with the remaining sauce.
Cook:
Simmer: Bring the sauce to a simmer over medium heat. Reduce heat to low, cover, and let the cabbage rolls cook for about 1.5 to 2 hours, until the meat is cooked through and the cabbage is tender. Add broth as needed to keep the sauce from getting too thick.
Serve:
Finish and Serve: Remove the cabbage rolls from the pot and discard any toothpicks. Serve hot, covered with the tomato sauce. Garnish with fresh herbs if desired.
Tips:
For a smokier flavor, consider adding a bit of liquid smoke to the sauce.
Leftovers can be stored in the refrigerator and taste even better the next day as the flavors meld together.
Enjoy this Southern twist on the classic stuffed cabbage rolls, a dish that’s sure to comfort and satisfy with its deep flavors and tender, hearty ingredients.
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