vegetables

Old-Fashioned Cabbage Rolls

Straight from the fall garden to the dinner table, these Old-Fashioned Cabbage Rolls are classic comfort food. Tender cabbage leaves are stuffed with a hearty mixture of ground beef, pork sausage, rice, and vegetables, then blanketed in a rich Creole-seasoned tomato sauce and slow-baked until everything melds together into a savory, soul-warming dish. The kind of recipe that fills the kitchen with nostalgic aromas and tastes even better the next day.

Servings: 4 to 6 servings
Total Time: 120 min
Pan: 3-quart baking dish

Ingredients

For the Sauce
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 large celery stalk, finely chopped
  • 1 tablespoon minced garlic
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can crushed tomatoes
  • 3 teaspoons Creole seasoning, divided
For the Cabbage and Filling
  • 1 head cabbage, cored
  • 8 ounces ground pork sausage
  • 8 ounces lean ground beef
  • 1 large egg, beaten
  • 1 cup cooked long-grain white rice
Old-Fashioned Cabbage Rolls

Instructions

  1. Prepare the sauce Preheat oven to 350°F. Heat olive oil in a pan over medium-high heat. Add onion and celery; cook about 5 minutes until tender. Add garlic and cook 30 seconds. Stir in beef stock, tomato paste, crushed tomatoes, and 2 teaspoons of the Creole seasoning. Bring to a boil, then reduce to a simmer and cook uncovered 12–15 minutes until thickened. Remove from heat and set aside.
  2. Prepare the cabbage In a large pot, bring water to a boil (enough to cover the cabbage). Place the cored cabbage head, cored side up, into the boiling water. Cook until leaves soften, about 5 minutes. Transfer to a cutting board and remove 8–10 large leaves. Pat dry and trim ribs into a 'V' shape slit. Set aside.
  3. Make the filling In a skillet, cook ground beef and pork over medium heat until browned. Drain excess fat. Stir in cooked rice, beaten egg, 1 teaspoon Creole seasoning, and 1 cup of the prepared tomato-vegetable sauce. Mix gently until combined.
  4. Assemble the rolls Place about 1/4 cup of filling in the center of each cabbage leaf. Starting at the base where you trimmed the rib, fold the end over the filling, then fold in the sides and roll tightly like a burrito. Repeat with remaining leaves and filling.
  5. Bake the rolls Arrange cabbage rolls in rows in a baking dish. Top evenly with remaining tomato-vegetable sauce. Cover with foil and bake at 350°F for 60 minutes, or until the cabbage is tender and the sauce is bubbling.
  6. Serve Let the rolls cool slightly before serving. Spoon extra sauce over each roll and enjoy warm.

Notes

  • For milder flavor, use Italian seasoning instead of Creole.
  • Add 1/2 cup chopped bell pepper to the sauce for a deeper vegetable flavor.
  • Leftovers reheat beautifully and taste even better the next day.

Tags

cabbage vegetables stuffed baked comfort food fall creole