Old-Fashioned Cabbage Rolls
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota
Author: The Chef
Recipe type: Main dish
- 1 medium head cabbage (3 pounds)
- ½ pound uncooked ground beef
- ½ pound uncooked ground pork
- 1 can (15 ounces) tomato sauce, divided
- 1 small onion, chopped
- ½ cup uncooked long grain rice
- 1 tablespoon dried parsley flakes
- ½ teaspoon salt
- ½ teaspoon snipped fresh dill or dill weed
- ⅛ teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- ½ teaspoon sugar
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
- Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about ¼ cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
- Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
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