Classic Cabbage Rolls Recipe

Ingredients

Localized ingredient list prepared for quick scanning.

• water
• 2 teaspoons salt
• 1 large head cabbage
• 1/2 cup cream
• 1/2 cup fresh breadcrumb
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 lb lean ground beef
• 1 1/2 cups cooked pearl barley or 1/2 cup cooked rice
• 1/2 cup dark corn syrup
• 2 cups boiling water (approximately)

Method

Follow the steps in order for the best result.

1. Begin by preheating your oven to 400°F (200°C).
2. In a large pot, bring water to a rolling boil, then add 2 teaspoons of salt.
3. Carefully core the cabbage head and submerge it in the boiling water. As the outer leaves soften and become pliable, gently peel them away from the head and set them aside to cool.
4. In a spacious mixing bowl, thoroughly combine the cream, fresh bread crumbs, ½ cup of water, 1 teaspoon of salt, allspice, and lean ground beef until well mixed.
5. Incorporate the cooked pearl barley or cooked rice into the meat mixture, ensuring it's evenly distributed.
6. Take each softened cabbage leaf and place 1 to 2 tablespoons of the prepared filling in the center. Fold the sides of the leaf inward, then roll it up tightly, creating a neat roll. Place the cabbage rolls seam-side down in a buttered heavy casserole dish. Drizzle the dark corn syrup evenly over the rolls, using a brush to ensure complete coverage.
7. Cover the casserole dish and bake in the preheated oven for 20 minutes. After 20 minutes, remove the cover and pour in approximately 2 cups of boiling water, or enough to almost submerge the rolls.
8. Return the uncovered casserole dish to the oven, reduce the temperature to 350°F (175°C), and continue baking for an additional hour, or until the cabbage rolls are tender and cooked through.
9. Serve the cabbage rolls hot and enjoy!