Prepare the Cabbage:
Carefully cut out the core of the cabbage. Bring a large pot of water to a boil. Gently place the cabbage head into the water and let it boil for about 3-5 minutes until the leaves begin to soften. Use tongs to remove the cabbage, and carefully peel off the leaves one by one. Set aside.
Make the Filling:
In a large bowl, mix the ground beef, cooked rice, chopped onion, garlic powder, smoked paprika, salt, pepper, and egg. Combine until evenly mixed. If the mixture feels too loose, add a bit more rice to help bind it.
Form the Rolls:
Take one cabbage leaf at a time and trim the tough stem (the vein) from the center of each leaf so it can roll up easily. Place a heaping tablespoon of the meat mixture onto each leaf. Roll the leaf around the filling, folding in the sides to create a neat, sealed roll. Repeat for all the cabbage leaves.
Make the Sauce:
In a bowl, combine the crushed tomatoes, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, cayenne pepper, salt, and pepper. Stir until well combined.
Cook the Rolls:
Preheat your oven to 350°F (175°C). In a large oven-safe casserole dish, pour a small amount of sauce on the bottom to coat it. Place the cabbage rolls seam-side down in the dish. Once all the rolls are in, pour the remaining sauce over the top, making sure the rolls are covered.
Bake:
Cover the casserole dish tightly with aluminum foil and bake for about 1.5 hours. After 1.5 hours, check the rolls to ensure they’re cooked through, and then remove the foil and bake for an additional 15-20 minutes to allow the sauce to thicken and caramelize slightly.
Serve:
Let the cabbage rolls sit for a few minutes before serving to allow the flavors to meld. Serve with a side of cornbread or mashed potatoes for a full Southern meal.
These Southern cabbage rolls have a perfect balance of savory, sweet, and tangy flavors with a touch of heat for extra depth. Enjoy!
ADVERTISEMENT
