this Old Fashioned Stuffed Cabbage Rolls.

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Old Fashioned Stuffed Cabbage Rolls, often referred to as “cabbage rolls,” are a cherished dish that has transcended generations, embodying the warmth and comfort of home-cooked meals. This dish is deeply rooted in Eastern European and Jewish culinary traditions, with various cultures putting their own spin on the classic recipe. The essence of these cabbage rolls lies in their simplicity and heartiness, making them a perfect choice for family gatherings or cozy dinners.

 

### Overview:

At their core, Old Fashioned Stuffed Cabbage Rolls consist of tender leaves of cabbage filled with a savory mixture of meat, rice, and aromatic spices. The rolls are then simmered in a rich, tangy tomato sauce, allowing the flavors to meld beautifully. The dish strikes a balance between the slight bitterness of the cabbage and the savory filling, complemented by the sweetness and acidity of the sauce.

 

 Serving:

Old Fashioned Stuffed Cabbage Rolls are typically served hot, often accompanied by crusty bread or mashed potatoes, which are perfect for soaking up the delicious sauce. A dollop of sour cream on top adds a creamy richness that enhances the overall experience. Garnishing with fresh herbs like parsley or dill can add a pop of color and freshness to the dish.

 

### Conclusion:

This dish epitomizes home cooking—nourishing, flavorful, and deeply satisfying. It’s a meal that not only fills the belly but also evokes memories of tradition and love in every bite. Whether served at a holiday gathering, a family reunion, or a quiet evening at home, Old Fashioned Stuffed Cabbage Rolls remain a timeless dish that continues to bring people together around the table.

 

Ingredients:
  • 2/3 cup water
  • 1/3 cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

 

How To Make It:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. 

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