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Old Fashioned Cabbage Rolls: A Timeless Comfort Dish

Few dishes evoke the warmth and nostalgia of home cooking quite like old-fashioned cabbage rolls. Known for their hearty filling, tender cabbage leaves, and rich tomato sauce, these rolls are a classic dish that has graced family tables for generations. With their roots in Eastern European cuisine, cabbage rolls are both comforting and versatile, perfect for cozy dinners, holiday gatherings, or meal prep that lasts for days.

Here’s how to make Old Fashioned Cabbage Rolls from scratch, step by step.

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 lb (450 g) ground beef (or a mix of beef and pork)
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried thyme (optional)

For the Tomato Sauce:

• 2 cups tomato sauce (or crushed tomatoes)
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon dried oregano or basil

Step-by-Step Method

Step 1: Prepare the Cabbage Leaves

1. Remove the outer leaves of the cabbage and discard any damaged or tough leaves.
2. Boil a large pot of water. Carefully core the cabbage, then blanch the whole head in boiling water for 5–7 minutes until the outer leaves are pliable.
3. Remove the cabbage and let it cool slightly. Carefully peel off individual leaves, setting aside the largest, most intact ones for rolling. Trim the thick stem at the base of each leaf to make rolling easier.

Step 2: Make the Filling

1. In a medium bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and thyme.
2. Mix thoroughly using your hands or a spoon until all ingredients are well incorporated. This mixture will be flavorful and slightly sticky, which helps the rolls hold together.

Step 3: Roll the Cabbage

1. Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of the meat mixture near the base of the leaf.
2. Fold the sides over the filling, then roll the leaf tightly from the base to the tip, ensuring the filling is enclosed.
3. Repeat until all meat mixture and cabbage leaves are used.

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