This dish brings back so many childhood memories that I literally sat here for 30 minutes in a daze just remembering some of them. Like there was the time we were harvesting cabbages from our garden and we each got to pick a single plant that we were in charge of to take care of.

Ingredients

• 1 large head of green cabbage
• 1 pound ground beef
• 1 cup cooked white rice
• 1/2 cup chopped onion
• 1/4 cup chopped parsley
• 2 cloves of garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup beef broth
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar

How To Make Old Fashioned Stuffed Cabbage Rolls

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove the core from the cabbage and carefully separate the leaves. Bring a large pot of water to a boil and add the cabbage leaves. Cook for 2-3 minutes, or until softened. Remove the leaves from the water and set aside to cool.
3. In a large mixing bowl, combine ground beef, cooked rice, onion, parsley, garlic, egg, salt, and pepper. Mix well.
4. Place about 2-3 tablespoons of the beef mixture onto each cabbage leaf. Roll the leaf up, tucking in the sides, to create a neat package.
5. In a large pot or Dutch oven, combine diced tomatoes, beef broth, brown sugar, and apple cider vinegar. Bring to a simmer.
6. Place the stuffed cabbage rolls into the pot and spoon some of the sauce over the top.
7. Cover the pot and bake in the preheated oven for 1 1/2 hours, or until the cabbage is tender and the meat is cooked through. Serve warm.