Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-baked in a rich, tangy tomato sauce. This classic comfort food is a hearty, satisfying meal perfect for a family dinner, reminding many of grandma's kitchen.
Forget store-bought! These homemade egg noodles are tender, chewy, and surprisingly easy to make. They elevate any soup, stew, or simple butter and cheese sauce into a comforting masterpiece.
Homestyle stuffed cabbage rolls with tender egg noodles. A soul-satisfying, comfort food classic!
This jewish_american dish is perfect for dinner. With 966.5699999999999 calories and 53.989999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Brown Sugar (packed)
2 tbsp Apple Cider Vinegar
1 tbsp Worcestershire Sauce
1.5 tsp Salt (divided)
0.75 tsp Black Pepper (freshly ground, divided)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil. Using a sharp knife, carefully remove the core from the head of cabbage.
Place the whole cabbage, core-side down, into the boiling water. Boil for 8-10 minutes, or until the outer leaves are tender and flexible.
Carefully remove the cabbage from the pot and let it cool enough to handle. Gently peel off 8-10 large outer leaves. If inner leaves are still stiff, return the cabbage to the pot for a few more minutes.
With a paring knife, shave down the thick, tough rib on the back of each leaf. This makes them easier to roll.
Finely chop the remaining cabbage and spread it evenly on the bottom of a 9x13 inch baking dish.
2
Create the Filling
In a large mixing bowl, combine the ground beef, uncooked rice, half of the chopped onion, the large egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Use your hands to gently mix the ingredients until they are just combined. Avoid overmixing to keep the filling tender.
3
Assemble the Rolls
Lay a prepared cabbage leaf flat. Place approximately 1/3 cup of the meat filling near the core end of the leaf.
Fold the bottom edge up over the filling, then fold in both sides, and roll it up snugly, similar to a burrito.
Place the finished roll seam-side down in the baking dish, on top of the chopped cabbage. Repeat with the remaining leaves and filling, arranging them snugly in the dish.
4
Prepare the Tomato Sauce
Preheat your oven to 350°F (175°C).
In a medium saucepan, heat the olive oil over medium heat. Add the remaining chopped onion and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring the sauce to a simmer and let it cook for 5 minutes to meld the flavors.
5
Bake the Cabbage Rolls
Pour the prepared tomato sauce evenly over the cabbage rolls in the baking dish.
Cover the dish tightly with aluminum foil.
Bake for 75-90 minutes. The cabbage should be very tender, and the filling cooked through (internal temperature of 160°F or 71°C).
6
Rest and Serve
Remove the dish from the oven and let it rest, still covered, for at least 10 minutes before serving. This allows the juices to redistribute.
Garnish with fresh parsley and serve hot, spooning extra sauce from the pan over each roll. A dollop of sour cream is a classic addition.
291cal
11gprotein
48gcarbs
5gfat
Ingredients
2 cup all-purpose flour (plus more for dusting)
3 pcs large eggs (room temperature)
0.5 tsp salt (for the dough)
1 tsp olive oil
1 tbsp water (if needed)
Instructions
1
Prepare the Dough Base
In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
Create a deep well in the center of the flour mixture.
2
Combine Wet and Dry Ingredients
Crack the 3 large eggs into the well and add 1 tsp of olive oil.
Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
Continue mixing until a shaggy, clumpy dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4
Rest the Dough
Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5
Roll and Cut the Noodles
Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
Generously flour the entire surface of the rolled-out dough sheet.
Loosely roll the sheet up into a log (like a jelly roll).
Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6
Cook the Noodles
Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.
