Introduction
Country cabbage rolls, a staple in many Mennonite kitchens, are a heartwarming and satisfying dish perfect for family gatherings or a cozy dinner. This recipe combines tender cabbage leaves filled with a savory mix of meat and rice, all cooked in a flavorful tomato-based sauce. Here’s how to make these traditional rolls step-by-step.
Ingredients
For the Cabbage Rolls:
- Cabbage: 1 large head (choose a head with large, intact leaves)
- Ground Beef: 1 pound
- Ground Pork: 1/2 pound (optional; you can use all beef if preferred)
- Rice: 1/2 cup, uncooked (white or brown rice, as preferred)
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Egg: 1, beaten
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Paprika: 1 teaspoon (optional for added flavor)
For the Sauce:
- Tomato Sauce: 2 cans (15 oz each)
- Water: 1 can (use the empty tomato sauce can)
- Brown Sugar: 2 tablespoons (adjust to taste)
- Lemon Juice: 2 tablespoons
- Worcestershire Sauce: 1 tablespoon
- Salt and Pepper: To taste
Equipment
- Large Pot
- Mixing Bowls
- Baking Dish