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:
- 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.
