Country Cabbage Rolls Straight From A Mennonite Kitchen

Optional Garnishes:

• Fresh parsley, chopped
• A dollop of sour cream

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Bring a large pot of salted water to a boil.
2. Carefully core the cabbage, removing the tough stem at the bottom.
3. Place the cabbage in the boiling water, and gently peel away the outer leaves as they soften (about 2–3 minutes per layer). Repeat until all the usable leaves are removed.
4. Set the cabbage leaves aside to cool, and trim the thick veins from the base of each leaf for easier rolling.

Step 2: Make the Filling

1. In a large bowl, combine the ground beef, ground pork (if using), cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and dried dill.
2. Mix the ingredients thoroughly but gently, ensuring the mixture is well-combined without becoming dense.

Step 3: Assemble the Cabbage Rolls

1. Lay a cabbage leaf flat on a clean surface.
2. Place about 2–3 tablespoons of the filling in the center of the leaf.
3. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to form a neat package.
4. Repeat with the remaining leaves and filling until all are used.

Step 4: Prepare the Tomato Sauce

1. In a large saucepan, combine the crushed tomatoes, tomato sauce, chicken broth, brown sugar, vinegar, Worcestershire sauce, salt, pepper, bay leaf, and dried basil.
2. Bring the sauce to a gentle simmer, stirring occasionally.

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