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Moist Stuffed Cabbage Rolls: 2 Tricks Keep Filling Great

Stuffed Cabbage Rolls
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Enjoy these classic Stuffed Cabbage Rolls, a heartwarming and satisfying dish. We focus on keeping the filling incredibly moist and flavorful for a truly comforting meal.

Ingredients

Scale
  • 1 head green cabbage
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon brown sugar

Instructions

  1. Carefully remove the core from the cabbage head.
  2. Blanch the whole cabbage in boiling water until the leaves are pliable enough to separate, about 5 to 8 minutes.
  3. Gently remove the leaves, trimming any thick central ribs. Let them cool.
  4. In a bowl, combine the ground beef, ground pork, cooked rice, chopped onion, milk, egg, salt, and pepper. Mix well to form the filling.
  5. Place about 2-3 tablespoons of filling near the base of each cabbage leaf.
  6. Fold the sides of the leaf inward, then roll the leaf tightly from the bottom up, creating a neat roll.
  7. In a large pot or Dutch oven, combine the tomato sauce, water, and brown sugar. Stir this liquid well.
  8. Arrange the stuffed cabbage rolls snugly in the pot over the sauce mixture.
  9. Bring the liquid to a simmer, then cover the pot.
  10. Cook on low heat for 1.5 to 2 hours, or until the meat is fully cooked and the rolls are tender.

Notes

  • To keep the rolls moist, always cook them slowly in plenty of liquid.
  • For extra flavor in the sauce, you can add a bay leaf or a dash of Worcestershire sauce.
  • If your cabbage leaves tear, simply use the smaller pieces to line the bottom of the pot before adding the rolls.

Nutrition

Find it online: https://whiskdaily.com/moist-stuffed-cabbage-rolls-keep-filling-great/