Comfort Food Worth Passing Down

Servings

6-8

Ingredients

For the cabbage rolls

• 1 large green cabbage
• 1½ pounds lean ground beef (80/20 or 85/15)
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

For the sauce

• 2 (15-ounce) cans tomato sauce
• 1 (14.5-ounce) can petite diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup beef broth

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Directions

1. Bring a large pot of salted water to a boil. Carefully remove the cabbage core and place the whole cabbage into the boiling water. As the leaves soften, gently peel them away with tongs until you have 12–14 large leaves.
2. Trim the thick rib from the bottom of each cabbage leaf so it rolls easily.
3. In a large bowl, combine:
   • ground beef
   • cooked rice
   • onion
   • garlic
   • egg
   • parsley
   • salt
   • pepper
   • paprika
   • garlic powder
   • onion powder
4. Mix gently until just combined.
5. Spoon about ⅓ cup filling onto each cabbage leaf. Fold in the sides and roll tightly.
6. In a large Dutch oven or baking dish, stir together:
   • tomato sauce
   • diced tomatoes
   • tomato paste
   • Worcestershire sauce
   • brown sugar
   • Italian seasoning
   • paprika
   • salt
   • pepper
   • beef broth
7. Spread a little sauce on the bottom of the pan. Arrange the cabbage rolls seam-side down.
8. Pour the remaining sauce over the top.
9. Cover tightly with foil (or a Dutch oven lid).
10. Bake at 350°F for 1 hour 45 minutes, until the cabbage is very tender and the flavors have blended beautifully.
11. Let rest for 10 minutes before serving.

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From Nana’s Kitchen Tip ❤️

These always taste even better the next day. Nana would often make a big pot on Sunday so everyone could enjoy leftovers after school or work. Serve with buttery mashed potatoes, warm cornbread, or thick slices of buttered bread to soak up every bit of the tomato sauce.