Trying to re-create the latest restaurant dishes at home often pushes more traditional recipes to the side for months, maybe even years. Though there’s nothing wrong with trying out some new eats, it shouldn’t mean snubbing the classics because they’re just as delicious, and usually easier to prepare. The next time you need some kitchen inspiration, you might want to look back in time. One taste of these 13 forgotten dishes will remind you exactly why they’re classics.
1. Stuffed Cabbage Rolls
Apart from the occasional slaw or braise, cabbage doesn’t get much attention in our kitchens. It’s really too bad because it’s one of the most versatile veggies around, and a huge bargain in the produce department. It also doesn’t hurt that cabbage is shockingly nutritious. Older generations clearly understood this when they created cabbage rolls.
Recipes for this old-fashioned dish vary, but we like these pork and beef ones smothered with tomato sauce from A Muse in My Kitchen. The assembly process does take a bit of time, but you’ll be rewarded with a delicious meal that feeds a crowd. Leftovers also freeze beautifully.
- 1½ pounds ground beef
- ½ pound ground pork
- 1 cup cooked rice
- 1 egg
- 1 tablespoon chopped parsley
- 1 onion, minced
- 1 teaspoon sweet paprika
- 1 teaspoon allspice
- 1 (15-ounce) can tomato sauce, divided
- Salt and pepper
- 1 medium-large cabbage head
- 1 (1-pound) package sauerkraut
- 1 (28-ounce) can crushed tomatoes
- ½ cup chicken broth
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Directions: Rinse and drain sauerkraut. Remove outer edges of cabbage head and clean well. Bring a large pot of water to a boil, submerge cabbage, and cook until leaves begin to soften, about 3 to 4 minutes. Remove from water and let cool.
Meanwhile combine, beef, pork, rice, egg, parsley, onion, paprika, allspice, and ½ cup tomato sauce in a large bowl. Season with salt and pepper and mix just to combine.
Once cabbage has cooled, remove outer leaves and trim the thick stem. Fill bottom portion of each leaf with about 1 cup of meat filling. Tuck in sides and roll to enclose the filling. Repeat until you’ve used all of the filling. Chop remaining cabbage into small pieces and place in the bottom of a large pot along with 1½ cups sauerkraut.
Combine remaining tomato sauce, crushed tomatoes, garlic, and brown sugar. Season with salt and pepper, and stir to combine.
Layer cabbage rolls over sauerkraut mixture, then follow with half of the sauce. Repeat once more, then cover pot, bring to a boil, and reduce to a simmer. Cook over a low simmer for 2 to 2½ hours, or until completely tender. Serve.