If you ever wanted to make classic cabbage rolls I'm here to take you through it step by step. My video will show you how to roll such perfect rolls they'll think you came from the homeland. You can make ahead in a casserole dish 48 hours before baking.
- 2-3 pounds green cabbage
Sweet and Savory Tomato Sauce
- 28 ounces crushed tomatoes
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 cup water
- 1 lb ground pork
- 1 lb ground beef
- ½ cup jasmine rice rinsed
- ⅓ cup parsley chopped
- 1 onion small
- 2 garlic cloves large, minced
- 1 egg
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bring a large pot of salted water to a boil, and have a large bowl of cold water prepared and ready. Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender. Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process. Once cooled, remove from the cold water and let drain completely. Remove any firmer cabbage stems by cutting a v-shape at the base of each leaf, making sure to have the point of the “v” point away from the base. Set the cooked cabbage aside.
- In a separate large bowl, make the sweet and sour tomato sauce by combining the crushed tomatoes, ground cinnamon, brown sugar, balsamic vinegar and water. Stir until mixed.
- Pour ¼ of the sauce in the bottom of a 9-inch-by-13-inch baking dish, and set aside.
- In another large bowl, combine the ground pork, ground beef, rinsed jasmine rice, parsley, onion, garlic, egg, black pepper and salt. Mix until well combined.
- Place the prepared cabbage leaves on a work surface.
- Scoop out approximately 2 tablespoons of the meat mixture, and roll it into an oval cigar shape between the palms of your hands. Place the meat oval horizontally on a cabbage leaf near the base, just above the “v” cut. Fold the sides of the cabbage leaf over the meat and roll like a burrito. Place in the prepared baking dish, seam side down.
- Repeat with the remaining meat mixture and cabbage leaves, placing cabbage rolls snugly next to one another in the baking dish.
- Pour the remaining sweet and sour tomato sauce, evenly, over the top of the cabbage rolls.
- Cover the baking dish with foil, and bake for 45 minutes to 1 hour, or until the meat and rice is cooked through.
- I know a few grandmas that use a can of Campbell's Tomato sSoup for the sauce. This would eliminate the need to make the sweet & savory sauce above if you're looking to simplify the recipe.
Frequently Asked Questions
- Can I make ahead? Yes. You can roll the cabbage rolls and prep them up to 48 hours before baking.
- How to store? Once fully cooked you can store them in the refrigerator in an airtight container for up to five days. Make sure they've cooled to room temperature before placing in the fridge.
- Can I freeze cabbage rolls? Yes. You can freeze them up to 3 months. When freezing make sure to use freezer bags and get all the air out. Air is the enemy of the freezing process.
- How do I reheat them? Once defrosted to room temperature you can warm them in the oven at 275F or place them in the microwave for 2-3 minutes.
- Do I have to use both beef & pork? No. You can stick to your favorite meat. We combine both to give our cabbage rolls a little more flavor.
Another fun option is to try our loaded cabbage roll soup.