00743 11 40 C freezing cabbage for cabbage rolls 55. 007431 69 40 69 C 47. These easy old-fashioned cabbage rolls are so tasty and ultra comforting!

These easy old-fashioned cabbage rolls are stuffed with a savoury ground beef mixture, coated in tomato sauce and are oh so scrumptious! Inspired by my grandmother, it’ll be the only stuffed cabbage roll recipe you’ll need! Cabbage leaves are stuffed with a seasoned ground beef mixture, topped with tomato sauce and baked. Today I’m sharing another family recipe with you! I mentioned a while back that I would share this easy cabbage roll recipe with you guys one day and I couldn’t be more excited to do so! These old-fashioned cabbage rolls are inspired by my grandmother or, as I call her, Nan. For as long as I can remember, Nan was known in our family for her stuffed cabbage rolls.

Toronto with his friend’s family, who were Polish. Did you ever watch Everybody Loves Raymond? There’s an episode where Debra gets her mother-in-law’s recipe for meatballs, but they didn’t quite turn out the same because her mother-in-law secretly replaced a bottle of basil with tarragon by disguising the label. Nan laughed when I teased her about it, but I think she’s proud of how these turned out. In all seriousness, though, I made a couple of tweaks to put my own spin on them but, at the heart, they’re Nan’s. All I think about is how much the house smells like hers when she makes them.

Who would have thought that stuffed cabbage leaves could be so delicious? That smell and taste just makes me happy. Next, simply mix to combine everything. Tip: Don’t fill your pot of water to the brim. When you place the head of cabbage in there, it will displace some of the water. To be sure how much water you’ll need, test it out before bringing the water to boil.

Then remove core from each leaf. Tip: As you get so far into removing the leaves, you will have to place the head of cabbage back in boiling water to soften those leaves further in the centre of the cabbage. Mix tomato sauce with a little reserved cabbage water and pour over top. Cover with more cabbage leaves, then tightly cover the baking dish with aluminum foil and bake until the cabbage rolls are fully cooked through. You’ve made delicious old-fashioned cabbage rolls!

To check the internal temperature of the cabbage rolls, use an instant-read meat thermometer. It’s a handy tool to have in the kitchen! I typically cook cabbage rolls for 2 hours, 15 minutes to 2 hours, 30 minutes. If they aren’t done, continue cooking.

Allow it to come to a low simmer and cook, uncovered, until it has reduced to the consistency that you like. Alternatively, you can reheat in a 350 degree Fahrenheit oven. Cook for about 30 to 40 minutes or until heated through. Roll the cabbage leaves tight and place in the baking dish seam side down.