If there was one thing my grandma Barbra was known for, it was her delicious cabbage rolls. Some of my favorite memories growing up were when I was helping my grandma in the kitchen, and I would say she is the reason why I love to cook for friends and family now. Fun fact about this dish is my grandma always called her cabbage rolls Holubtsi because that is the Ukrainian word for cabbage rolls, which is where my grandma and grandpa originated from and routinely spoke around the house.
If you make this dish, grandma recommends adding a side salad, but no matter what says bread is a must!
Ingredients
For the sauce:
2 | Tablespoons extra virgin olive oil | 2 | Tablespoons balsamic vinegar |
1/2 | Large onion, chopped | 1 | Tablespoon brown sugar |
3 | Cloves garlic, minced | 2 | Teaspoons dried oregano |
2 | Tablespoons tomato paste | Kosher salt to taste | |
1 | 28oz can crushed tomatoes | Pepper to taste |
For the cabbage rolls:
1 | Head of cabbage | 1/2 | Large onion, chopped |
1 | Pound of ground beef | 2 | Tablespoons freshly chopped parsley |
1/4 | Cup uncooked white rice | Salt to taste | |
1/4 | Cup Italian bread crumbs | Pepper to taste |
Directions:
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Start with the sauce; In a large pot over medium high heat, sauté the onion in olive oil until translucent, about three minutes. Add the minced garlic, tomato paste, brown sugar, and balsamic vinegar. Cook for about 30 seconds until fragrant.
Step 3: Mix in the crushed tomatoes and oregano, season with salt and pepper, reduce heat to medium-low, and simmer sauce for 20 minutes.
Step 4: While the sauce simmers, bring water to a boil in a large pot and blanch the cabbage for a minute. Remove the leaves when tender (they will be flexible). Let the head of cabbage cool before handling.
Step 5: Make the filling: In a medium-sized bowl, mix the ground beef, one cup of sauce, rice, bread crumbs, chopped onion, and parsley. Season with salt and pepper to taste.
Step 6: Form the rolls: remove the white vein in the middle of the leaves and add ⅓ cup of filling on one end. Roll up, tucking in the sides as you go.
Step 7: Spread one cup of sauce on the bottom of a casserole dish and place the rolls seam-side down on top of the sauce.
Step 8: Top with the rest of the sauce over the rolls, cover with aluminum foil and bake for 1 hour and 15 minutes.
Step 9: Top with fresh parsley and enjoy!
This recipe is the perfect way to fill your stomach with a warm and hearty meal with the ones you love!
Grandmas tips:
To make your sauce sweeter, add as much brown sugar as you see fit!
If you do not want to worry about boiling the head of cabbage to make the leaves rollable, just freeze it the night before! Let the head of cabbage thaw for a few hours before handling. Freezing the leaves make them flexible while also making them less likely to break while rolling!
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