We’re bringing back this often-forgotten comfort-food dish. While some older recipes call for ground pork, our version is a modern classic you’ll want to embrace again and again.
Braised Stuffed Cabbage Rolls
- 1 large head green cabbage
- 2½ teaspoons kosher salt, divided
- 1 (25-ounce) jar tomato-basil pasta sauce
- 1½ pounds ground chuck
- 1 small yellow onion, minced
- 1 cup quick-cooking long-grain rice
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- Garnish: fresh parsley
- Remove outside leaves from cabbage, and line them in the bottom of a 6-quart cast-iron Dutch oven. Place cabbage in Dutch oven. Fill pot two-thirds with water, and add 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Reduce heat to medium, and cook for 15 minutes. Remove from heat, and let stand, covered, for 30 minutes.
- Remove cabbage, and let cool enough to handle. Gently separate 12 large cabbage leaves from head. Pat leaves dry; cut out core from each leaf.
- Preheat oven to 350°.
- In a 12-inch enamel-coated cast-iron braiser, spread 2 cups pasta sauce in bottom.
- In a large bowl, stir together beef, onion, uncooked rice, egg, parsley, Worcestershire, garlic powder, peppers, and remaining 1½ teaspoons salt until well combined. Spoon about ⅓ cup beef mixture in center of each cabbage leaf. Fold long sides of leaf over filling; starting at one short end, roll up, tucking sides of leaf in as you roll. Place rolls, seam side down, in prepared pan. Pour remaining pasta sauce onto rolls. Cover with foil.
- Bake until cabbage is tender, about 40 minutes. Uncover and bake until sauce has slightly thickened and top of rolls are browned, about 20 minutes more, rotating pan after 10 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Lining the Dutch oven with cabbage leaves keeps the head of cabbage from sticking to the pot.