Growing up, my mom used to make boiled cabbage all the time. As a kid, the smell of boiled cabbage would make me sick. I think I was scared so much by that experience that I have avoided cabbage at all costs. Fast forward to today and I just need to get over it. My mom was visiting and with St. Patrick's day coming up, I really didn't have any excuse not to make these Delicious Cabbage Rolls.
Cabbage is an affordable vegetable that is pretty much available year-round. And with just a handful of common ingredients, there was no escaping making these cabbage rolls.
These cabbage rolls have a delicious beef filling. No extravagant ingredients needed either. The Irish love to keep it simple with minimal spices. Just some lean ground beef with some seasoned bread crumbs, onion flakes and some ketchup.
The red sauce is nothing more than some stewed tomatoes with a sweet thickening agent. I'm still not sure how much of a roll the tomato sauce played on this dish but I actually really liked this dish. Both my mom and wife absolutely loved it but since I am the one with cabbage issues, this dish was good enough for me to give it a total thumbs up!
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📋 What ingredients do I need
You will need the following ingredients to make this delicious cabbage roll recipe: Head of Cabbage, Lean Ground Beef, Eggs, Ketchup, Seasoned Bread Crumbs, Minced Onion Flakes, Italian Stewed Tomatoes, Cornstarch, Light Brown Sugar and Worcestershire Sauce.
🥣 How do I make these Delicious Cabbage Rolls
Preheat oven to 325F.
Place cabbage in a large kettle in boiling water for 10 minutes or until outer leaves are tender. Drain well. Rinse in cold water and remove 10 large outer leaves. Set aside.
Take the remaining cabbage and grate. Place in bottom of greased 9 x 13-inch baking dish.
In a large bowl, combine ground beef, egg, ketchup, breadcrumbs and onion flakes and mix well.
Place about ⅓ cup of the meat mixture on each cabbage leaf. Fold in sides and roll leaf to enclose filling. Place each rolled leaf over grated cabbage.
Place stewed tomatoes in a large saucepan. In a small bowl, combine the cornstarch, brown sugar and Worcestershire sauce. Spoon cornstarch mixture into the tomato mixture.
Cook on high heat, stirring constantly until stewed tomatoes thicken. Once ready, pour the tomato mixture over cabbage rolls.
Cover with aluminum foil and bake for 1 hour.
Delicious Cabbage Rolls
Ingredients
- 1 large Head of Cabbage, cored
- 1 lb Lean Ground Beef
- 1 Egg, beaten
- 3 tablespoon Ketchup
- ⅓ Cup Seasoned Bread Crumbs
- 2 tablespoon Minced Onion Flakes
- 30 oz Italian Stewed Tomatoes
- ¼ Cup Cornstarch
- 3 tablespoon Light Brown Sugar
- 2 tablespoon Worcestershire Sauce
Instructions
- Preheat oven to 325F.
- Place cabbage in a large pot in boiling water for 10 minutes or until outer leaves are tender. Drain well. Rinse in cold water and remove 10 large outer leaves. Set aside.
- Take the remaining cabbage and grate. Place in bottom of greased 9 x 13-inch baking dish.
- In large bowl combine ground beef, egg, ketchup, breadcrumbs and onion flakes and mix well.
- Place about ⅓ cup of the meat mixture on each cabbage leaf. Fold in sides and roll leaf to enclose filling. Place each rolled leaf over grated cabbage.
- Place stewed tomatoes in a large saucepan. In a small bowl, combine the cornstarch, brown sugar and Worcestershire sauce. Spoon cornstarch mixture into the tomato mixture.
- Cook on high heat, stirring constantly until stewed tomatoes thicken. Once ready, pour the tomato mixture over cabbage rolls.
- Cover with aluminum foil and bake for 1 hour.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
Love, love, cabbage, so this was an easy one for me to make. So easy to make and is very good for a large crowd or for a get together. They do not take long to make and you will love these. Will make them again. Really worth a 5 star.