Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce. Stuffed Cabbage Rolls are one of my favorite comfort foods.

 

I’m a huge cabbage lover and surprisingly I only have one cabbage recipe, Sweet and Sour Cabbage, on this blog. Not counting coleslaw of course. But I greatly prefer cooked cabbage to raw cabbage.
I had a similar Stuffed Cabbage Rolls dish at Shapiro’s Delicatessen in Indianapolis last March. Man do they ever have some good food!

 
Since then I’ve wanted to make Stuffed Cabbage Rolls at home. I found as many recipes as I could and tried to come up with something that would be similar to Shapiro’s Stuffed Cabbage Rolls. I submerged the cabbage leaves in boiling water for 10 minutes to get them partially cooked. After draining them, I filled them with ground beef, rice, onion, an egg, and some milk, rolled them up, and placed them seam side down in a baking dish. I covered them in a sweet and tangy tomato sauce with brown sugar, vinegar, and a special ingredient- Gingersnap cookies!  It gives them that special something.
It turned out every bit as delicious as I hoped it would.
Next time you need some comfort food just like Grandma’s cooking or Shapiro’s, try Stuffed Cabbage Rolls. It’s a satisfying, filling meal that is bound to lift your spirits.
Note: Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in the microwav...