When you think about comfort food, there are probably more than a few different recipes that come to mind. It could be Mac and Cheese, mashed potatoes or anything that reminds you of “home”. For me, one of the comfort foods at the top of the list is cabbage rolls.
This is one of the recipes that my mom used to make for us. She was kind enough to not only pass the recipe on to me, but actually teach me how to make them.
Ingredients Needed For Cabbage Rolls
- Cabbage-You will need one good sized head of green cabbage for this recipe.
- Ground Beef– You can use any ground meat you prefer, such as turkey, beef or pork. I use beef just because it gives it that classic cabbage roll flavor that I’m used to.
- Onion– I prefer white onion, but any onion you have on hand will work. Spanish, yellow, vidalia, or even a shallot would be fine.
- Barley– This is probably a surprising ingredient as most recipes call for rice, which you can certainly use instead. If you are able to get some barley I highly recommend using it in this recipe because it just adds something a little unexpected.
- Eggs
- Tomato Juice
- Half and Half– Probably another surprising ingredient but trust me on this one. Its what makes the sauce rich and creamy.
How To Make The Stuffed Cabbage
1. In a large pot, boil head of cabbage just long enough to soften. Remove from heat and let cool.
2. Mix together ground beef, onion, barley, eggs, salt and pepper in a large bowl.
3. Place a scoop of meat mixture into the center of a cooled cabbage leaf and roll up, folding the sides in to keep filling inside. Place seam side down in large roast pan.
4. When pan is full of cabbage rolls, pour tomato juice and water over the top.
5. Cover and bake at 350 for 1-2 hours until the meat is cooked to 155 degrees.
6. Pour in half and half and let heat through before serving.
7. Serve with crusty bread or one of these homemade biscuits, because they are delicious dunked in the sauce.
Homestyle Stuffed Cabbage Rolls
Ingredients
- 1 head Green Cabbage
- 3 lbs Ground Beef
- 1 medium onion diced
- 1 1/2 cups barley dry
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups water
- 6 cups tomato juice
- 2 cups Half and Half room temperature
Instructions
- In a large pot, boil head of cabbage just long enough to soften. Remove from heat and let cool.
- Mix together ground beef, onion, barley, eggs, salt and pepper in a large bowl.
- Place a scoop of meat mixture into the center of a cooled cabbage leaf and roll up, folding the sides in to keep filling inside. Place seam side down in large roast pan.
- When pan is full of cabbage rolls, pour tomato juice and water over the top.
- Cover and bake at 350 for 1-2 hours until the meat is cooked to 155 degrees.
- Pour in half and half and let heat through before serving.