Recipe Background
Josie's Cabbage Rolls mix tender meat, rice, and crisp bacon in juicy cabbage leaves.
When you make Josie’s Cabbage Rolls, a savory aroma fills the kitchen—a blend of hearty meat and garlic weaving through the air. Each roll is a cozy package, wrapping juicy beef, pork, and fluffy rice in tender cabbage leaves. As the rolls bake, they soak in a rich tomato and ketchup mixture, enhancing their depth with a slight tang. Bacon on top crisps up perfectly, adding a smoky layer to the experience.
Carefully peeling off the cabbage leaves without tearing is key here. Simmer the cabbage just enough to soften the leaves, making this task a breeze. This gentle simmering unlocks their pliability, making each leaf a sturdy yet soft wrapper. While you assemble the rolls, feel free to reminisce about past meals shared around a large family table—food like this creates bonds.
Serving these rolls carries a bit of drama. With each cut into a cabbage roll, flavors meld seamlessly, offering a satisfying bite every time. They beckon you to share their warmth with friends or family. These rolls aren't just a dish; they're a comforting embrace on a plate.
Ingredients
- 1 large head savoy or green cabbage cored and whole
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef
- 1/2 pound mild ground pork sausage
- 1/4 cup white onions finely minced
- 4 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 2 cups white rice cooked
- 1 (12-ounce) can tomato paste
- 1 cup ketchup
- 6 slices bacon
Directions
- Position a rack in the center position of the oven.
- Preheat the oven to 350 degrees F.
- In a large pot of boiling water, add the head of cabbage.
- Reduce the heat to low and cover the pot.
- Allow the cabbage to simmer until just tender, about 10 minutes.
- Carefully transfer the cabbage, cored-side down, to a plate and allow it to cool.
- In a large skillet over medium-high heat, add the olive oil and heat until it is shimmering.
- Add the ground beef, the sausage, and the onions to the hot oil and cook, while crumbling the meat with a wooden spoon, until the meat is no longer pink and the onions are softened, about 8 minutes.
- Add the garlic, the salt, and the black pepper to the beef mixture and cook, while stirring, until fragrant, about 2 minutes.
- Transfer the skillet from the heat.
- Add the rice and the tomato paste to the beef mixture and stir to combine.
- Peel the leaves from the cooled cabbage, being careful to keep the leaves whole and intact, and lay them flat on a clean work surface.
- Add about 1/2 cup of the beef mixture down the center of each of the cabbage leaves.
- Fold in the sides then roll the cabbage leaves up so they cover the beef mixture.
- In a 9x13-inch baking dish, add the cabbage rolls in a single layer.
- Brush the tops of the cabbage rolls with the ketchup.
- Lay the bacon over the top of the cabbage rolls in a single layer.
- Cover the baking dish with foil.
- Bake the cabbage rolls for 30 minutes.
- Remove the foil and bake until the bacon is crisp, about 15 minutes.
- Serve.
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