Traditional Stuffed Cabbage Rolls

Nostalgic Comfort: Traditional Stuffed Cabbage Rolls

Nostalgic Comfort: Traditional Stuffed Cabbage Rolls

This timeless recipe holds a trove of cherished memories from my childhood. As I sit here, lost in thought for a good 30 minutes, recollections flood in—harvesting cabbages from our garden, each of us tending to our chosen plant with care. The simplicity of those moments, mirrored in this dish, is a testament to the enduring warmth of family traditions.

Ingredients:

  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1/2 cup chopped onion
  • 1/4 cup chopped parsley
  • 2 cloves of garlic, minced
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup beef broth
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar

Instructions:

  1. Prepare the Cabbage:
    • Preheat the oven to 350 degrees F (175 degrees C).
    • Remove the core from the cabbage and carefully separate the leaves.
    • Boil a large pot of water and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.

Serve warm, relishing in the comforting flavors that harken back to cherished moments.

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