Stuffed Cabbage Rolls
Cabbage and pork are known to be a symbol of good luck when eaten on New Year’s Day! So, each year it has become tradition that I make my grandmother’s Stuffed Cabbage Rolls. A mixture of pork and beef tucked inside cabbage leaves with some diced onion and flavorful spices. I serve the cabbage rolls with buttery mashed potatoes and green beans, just as she did. They are hearty and so flavorful. A great meal to ring in the New Year!
This recipe is not only special because it tastes so wonderful, but more so because it was part of my great grandmother’s Hungarian heritage. My grandmother grew up eating this dish and learned how to make it from her mother. She made it for us at the holidays and I fell in love with it as a child. A family recipe filled with simple ingredients, but packed with flavor and great memories of cooking in the kitchen with my Grandma.
Stuffed Cabbage Rolls
Ingredients:
- 1 pound ground pork
- 1 1/2 pounds ground beef
- 2/3 cup white long grain rice
- 1 egg
- 1 medium onion, finely chopped (use in meat mixture)
- 1 teaspoon Oregano (or Italian Seasoning)
- 1/2 teaspoon pepper
- 2 teaspoon salt
- 5 teaspoons smoked paprika
- 1 large head of green cabbage
- 1 medium onion, sliced (use in between layers of cabbage rolls)
- 1 tablespoon sugar
- 2 -15 ounce cans of chopped (or stewed) tomatoes
How to make stuffed cabbage rolls?
- In a large bowl, combine the first 7 ingredients and 1 teaspoon of salt and 2 teaspoons of smoked paprika. Mix until combined thoroughly.
- Cut the head of cabbage in half and remove the core. Place both halves in a large pan of boiling water.
- Simmer for about 10 minutes to wilt the cabbage. Drain and allow the cabbage to cool to the touch. Remove the center vein from the top of the cabbage leaves.
- Use each half of a cabbage leaf to wrap a small amount, about 2-3 tablespoons, of meat mixture. Fold the leaf around the meat, trying to tuck the leaves over the ends of the roll when possible.
- In a 5-quart slow cooker, pour 1 can of tomatoes on the bottom. Place the cabbage rolls on top of the tomatoes. Putting about 10 rolls in each layer.
- Top with 1/2 can of chopped tomatoes. Chop the extra cabbage scraps and add them to the top of the tomatoes, along with some of the sliced onion. Sprinkle with 1/2 teaspoon salt and 1 more teaspoon of smoked paprika.
- Continue layering cabbage rolls, tomatoes, onion slices, and spices in two more layers, about 10 rolls in 3 layers in total. Chop all remaining cabbage and put it on top. Sprinkle with 1 tablespoon of sugar, cover and cook on high for 4-5 hours.
- The cabbage will be tender and the rolls will be cooked through. This recipe makes about 30 cabbage rolls or 10 servings.
These delicious stuffed cabbage rolls are even better the next day. Refrigerate the leftovers or freeze them for up to one month. I served them with mashed potatoes and buttery green beans. A family tradition that we look forward to each year.
Stuffed Cabbage Rolls
Ingredients
- 1 pound ground pork
- 1 1/2 pounds ground beef
- 2/3 cup white long grain rice
- 1 egg
- 1 medium onion, finely chopped (use in meat mixture)
- 1 teaspoon Oregano, or Italian Seasoning
- 1/2 teaspoon pepper
- 2 teaspoon salt
- 5 teaspoons smoked paprika
- 1 large head green cabbage
- 1 medium onion, sliced (use in between layers of cabbage rolls)
- 1 tablespoon sugar
- 2 15 ounces cans of diced, or stewed tomatoes
Instructions
- In a large bowl, combine the first 7 ingredients and 1 teaspoon of salt and 2 teaspoons of smoked paprika. Mix until combined thoroughly.
- Cut the head of cabbage in half and remove the core. Place both halves in a large pan of boiling water.
- Simmer for about 10 minutes to wilt the cabbage. Drain and allow the cabbage to cool to the touch. Remove the center vein from the top of the cabbage leaves.
- Use each half of a cabbage leaf to wrap a small amount, about 2-3 tablespoons, of meat mixture. Fold the leaf around the meat, trying to tuck the leaves over the ends of the roll when possible.
- In a 5-quart slow cooker, pour 1 can of tomatoes on the bottom. Place the cabbage rolls on top of the tomatoes. Putting about 10 rolls in each layer.
- Top with 1/2 can of chopped tomatoes. Chop the extra cabbage scraps and add them to the top of the tomatoes, along with some of the sliced onion. Sprinkle with 1/2 teaspoon salt and 1 more teaspoon of smoked paprika.
- Continue layering cabbage rolls, tomatoes, onion slices, and spices in two more layers, about 10 rolls in 3 layers in total. Chop all remaining cabbage and put it on top. Sprinkle with 1 tablespoon of sugar, cover and cook on high for 4-5 hours.
- The cabbage will be tender and the rolls will be cooked through. This recipe makes about 30 cabbage rolls or 10 servings.
