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There are many versions of Stuffed Cabbage Rolls and recipes very depending on European regions. This is my mother’s Czech cabbage roll recipe that always brings me back to my childhood.
- 8 Large Cabbage Leaves
- 2 Cups Tomato Sauce
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/2 Pound Ground Beef
- 1/2 Pound Ground Pork
- 1/3 Cup Chopped Onions
- 1 Egg
- 1/3 Cup Cooked Rice
- 1 Tablespoon Worcestershire Sauce
- Preheat oven to 350 degrees.
- Remove center veins from cabbage leaves. Drop cabbage leaves, four at a time, into boiling water for 3 minutes until limp. Drain well. Set aside.
- In large-size bowl add ground beef, ground pork, onions, egg, 1/2 Cup tomato sauce, kosher salt, pepper, basil, oregano, cooked rice, and Worcestershire sauce. Using your hands mix well. Place about 1/3 cup meat mixture on each cabbage leaf and fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in roll.
- Pour 1 cup tomato sauce into baking 8x8x2 inch baking dish. Place cabbage rolls on top of tomato sauce. Spoon remaining tomato sauce on top of cabbage rolls. Cover baking dish with foil. Place in oven 40 minutes.
- Remove from oven and serve warm.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 70 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
