GRANDMA’S STUFFED CABBAGE ROLLS
📝 Step-by-Step Instructions
- Blanch the Cabbage Leaves:
- Bring a large pot of salted water to a boil. Cut out the core of the cabbage head using a paring knife.
- Submerge the cabbage head in boiling water for 3 to 5 minutes until the outer leaves soften and become pliable.
- Carefully peel off 12 to 14 large whole leaves and drain on paper towels. Shave down the thick center vein on the back of each leaf so it rolls easily.
- Mix the Filling:
- In a large bowl, combine ground beef, cooked white rice, diced onion, minced garlic, egg, fresh parsley, Italian seasoning, salt, and black pepper.
- Mix gently with your hands until just combined. 🥣
- Whisk the Sauce:
- In a separate bowl, whisk together tomato sauce, crushed tomatoes, brown sugar, and Worcestershire sauce until smooth. 🍅
- Spread 1 cup of the tomato sauce across the bottom of a 9×13-inch baking dish.
- Roll the Cabbage:
- Lay a softened cabbage leaf flat on a cutting board. Place about ⅓ cup of the meat mixture near the stem end of the leaf.
- Fold the bottom edge over the meat, tuck in the sides, and roll up tightly into a neat bundle.
- Place seam-side down in the prepared baking dish. Repeat with remaining leaves and filling.
- Bake to Perfection:
- Pour the remaining tomato sauce evenly over the top of the cabbage rolls.
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 45 minutes. ⏲️
- Uncover, sprinkle with shredded mozzarella or provolone cheese, and bake for an additional 5 to 10 minutes until the cheese is melted, golden, and bubbly! 🔥
- Garnish & Serve:
- Let rest for 5 minutes. Garnish with fresh chopped basil and serve warm with a side of crusty bread or extra spooned sauce! 😋✨
