Ingredients
For the cabbage rolls:
- 1 large head green cabbage
- 1½ lbs ground beef (or 50/50 ground beef & pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
For the tomato sauce:
- 1 (28 oz) can crushed tomatoes or tomato sauce
- 2 tbsp brown sugar
- 1 tbsp vinegar (white or apple cider)
- 1 tsp salt
- ½ tsp pepper
- ½ cup water or beef broth (as needed)
Instructions
- Prepare the Cabbage:
- Bring a large pot of water to a boil.
- Carefully remove the core from the cabbage and place the whole head in the boiling water.
- As the outer leaves soften (about 1–2 minutes), remove them gently with tongs and set aside. Continue until you have about 12 large leaves.
- Make the Filling:
- In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and thyme. Mix until fully combined.
- Assemble the Rolls:
- Trim the thick vein from the center of each cabbage leaf to make them easier to roll.
- Place 2–3 tbsp of filling in the center of each leaf. Fold the sides in, then roll from the base to the tip, like a burrito.
- Place seam-side down in a greased baking dish or roasting pan.
- Prepare the Sauce:
- In a saucepan, combine crushed tomatoes, brown sugar, vinegar, salt, pepper, and water or broth. Bring to a simmer for 5 minutes.
- Bake:
- Pour sauce over the cabbage rolls, ensuring they are well covered.
- Cover the dish tightly with foil.
- Bake at 350°F (175°C) for 1½ to 2 hours, until the rolls are tender and cooked through.
Optional: Let the rolls sit for 15 minutes after baking before serving for better texture.
🧡 These cabbage rolls pair wonderfully with mashed potatoes or crusty bread for a classic Mennonite-style meal.
Would you like a printable version or suggestions for substitutions (like vegetarian or gluten-free)?