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- Place a cabbage leaf flat on a clean surface. Put about 1/4 cup of the meat mixture in the center of the leaf.
- Fold the sides of the cabbage leaf over the filling, then roll it up tightly, like a burrito. Repeat this process with the remaining leaves and filling.
4. Prepare the Sauce:
- In a bowl, mix together the tomato sauce, diced tomatoes, brown sugar (if using), lemon juice or vinegar, salt, pepper, and basil (if using).
5. Cook the Cabbage Rolls:
- In a large pot or Dutch oven, arrange the smaller cabbage leaves on the bottom to prevent the rolls from sticking.
- Place the cabbage rolls seam-side down into the pot, stacking them if necessary.
- Pour the tomato sauce over the cabbage rolls, making sure they’re well covered. If needed, add a bit of water to ensure they’re fully submerged.
- Bring the pot to a simmer over medium heat. Once simmering, cover the pot, reduce the heat to low, and cook for 1 to 1.5 hours, or until the cabbage rolls are tender and the filling is cooked through.
6. Serve:
- Carefully remove the cabbage rolls from the pot and serve them with the tomato sauce spooned over the top.
Tips:
- Make ahead: You can prepare the cabbage rolls and sauce in advance, refrigerating them for a day or two before cooking, or even freeze them for later use.
- For a smokier flavor: Add a couple of smoked sausages or bacon to the sauce or even inside the rolls for a different twist.
- For vegetarian cabbage rolls: Replace the ground meat with a mixture of rice, beans, and vegetables like mushrooms or carrots.
Cabbage rolls are a great comfort food and a delicious meal for a crowd, with rich flavors from the tomato sauce and tender cabbage leaves. Enjoy!
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