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Josie's Cabbage Rolls

BeefClassicDiner-StyleOvenPork
Time :1 hour 15 minutes
Yield :6 servings
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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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