Recipe Background
Josie's Cabbage Rolls blend nostalgia with practicality for instant charm.
It was the night before I hosted my first ever dinner party, and I was buzzing with a mix of excitement and nervousness. A friend from college, who had recently moved back to town, was finally going to join us with her new partner. I wanted to impress them without veering too far from my comfort zone. That’s when I remembered the cabbage rolls my Aunt Josie used to make during our family holidays. They had a knack for blending earthy comfort with delightful warmth—an irresistible combo for a dinner event.
Savoy cabbage was always a staple in my kitchen, perfect for its sturdy leaves that held everything together beautifully. I enjoyed the process of simmering the whole head until it became tender, then watching as the leaves gently curled open. While the head cooled, I tossed ground beef and mild pork sausage into a hot skillet. Onions joined the fray, releasing sweet aromas alongside the garlic, salt, and cracked black pepper. Once the savory filling mingled with cooked rice and tomato paste, I knew that this simple yet elegant dish would be a hit.
As the bacon crisped up in the oven, the smell of those cabbage rolls—each wrapped with care and brushed with a tangy touch of ketchup—filled my apartment with anticipation. A practical tip I discovered that night was ensuring the cabbage leaves were completely dry before stuffing; this helped them adhere better when rolling. My friends raved about Josie's Cabbage Rolls, and they became an unofficial tradition. I learned that night that sometimes the most heartwarming dishes originate from nostalgic flavors and little bits of culinary wisdom that stand the test of time.
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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