Cabbage Rolls with Sour Cream Sauce
Submitted by Heriette
Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minFifty reviews and counting. These cabbage rolls have earned their fan base, and one bite tells you why.
The filling goes beyond the usual ground beef and rice. Horseradish and mustard sneak in a sharp, peppery kick that wakes up every layer. An egg binds it all together, and the rolls bake tucked snugly in a baking dish with tomato puree and water creating a light braising liquid.
The real magic happens at the end. That braising liquid gets stirred together with a full cup of sour cream, turning into a luscious, tangy sauce that gets poured right over the rolls. It’s comfort food with a backbone.
Pro Tips
- Secure the rolls with toothpicks and pack them close together in the dish so they don’t unravel
- The horseradish is subtle here; add more if you want a sharper bite
- Use leftover cooked meat if you have it on hand; the recipe works beautifully with last night’s roast
Ingredients
Directions
Heat oven to 350℉ (180℃).
Brown meat and onion in a heavy skillet over low heat.
Remove from heat. Mix in thoroughly celery, rice, horse-radish, mustard and egg.
Cook cabbage leaves for 3 minutes in boiling salted water.
Place meat mixture on cabbage leaves.
Roll and fasten with toothpicks.
Place close together in greased baking dish .
Pour tomato purée and water over cabbage rolls.
Cover and bake 30 minutes. Remove cabbage rolls.
Pour sour cream into liquid remaining in baking dish.
Serve over cabbage rolls.
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