Beef and Cabbage Rolls Classic Stuffed Cabbage Rolls with Savory Beef and Rice Ingredients: 1 large head of green cabbage 1 lb ground beef 1/2 cup uncooked white rice 1 small onion, finely chopped 2 cloves garlic, minced 1 egg, beaten 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 2 cups tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions: Bring a large pot of water to a boil. Core the cabbage and gently separate 12–14 whole leaves. Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and cool. In a bowl, mix ground beef, uncooked rice, onion, garlic, egg, salt, pepper, and paprika. Lay out a cabbage leaf, place 2–3 tablespoons of beef mixture in the center, fold in sides, and roll up tightly. Repeat with remaining leaves. In a bowl, combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Place a few leftover cabbage leaves at the bottom of a large baking dish. Arrange rolls seam-side down. Pour tomato sauce mixture over rolls. Cover tightly with foil and bake at 350°F (175°C) for 1 hour, or until cooked through and tender. Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes Kcal: 310 kcal per serving | Servings: 6 servings #stuffedcabbage #beefcabbagerolls #comfortfood #cabbagerecipes #homestylemeals #cabbagerolls #savorybeef #traditionalcooking #bakedbeefrolls #familydinners #rusticdishes #homemadecomfort #classicrecipes #heartycooking #groundbeefrecipes #cabbagelove #rolledcabbage #dinnerideas #mealprep #tomatosauce Classic comfort food done right! These Beef and Cabbage Rolls are stuffed with seasoned beef and rice, all smothered in a rich tomato sauce. So satisfying!

Angel's Old Fashioned Beef Stew Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs Ingredients: 2 lbs beef chuck, cut into 1 ½-inch cubes Salt and freshly ground black pepper, to taste 3 tablespoons all-purpose flour 3 tablespoons olive oil or vegetable oil 1 large yellow onion, chopped 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup dry red wine (or additional beef broth) 4 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 4 large carrots, peeled and cut into 1-inch pieces 3 large potatoes, peeled and cut into chunks 2 celery stalks, chopped Fresh parsley, chopped (for garnish) Directions: Season beef with salt and pepper, then toss with flour to lightly coat. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate. In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes. Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours. Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes Kcal: Approximately 465 kcal per serving | Servings: 6 servings #beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!