Cabbage Rolls

 


Ingredients:

  • 1 cabbage
  • 1 lb ground meat
  • 1 can tomato sauce
  • 1 onion
  • 1/2 cup rice
  • 1 tbsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp dill
  • 1/8 tsp cayenne pepper
  • 1/2 tsp sugar
Directions:
  1. Put whole cabbage in a pot of water and set to boil
  2. Chop 1 onion
  3. In a bowl, combine 1 lb ground meat, 1/2 cup dry rice, 1/2 cup tomato sauce, the chopped onion, 1 tbsp dried parsley, 1/2 tsp salt, 1/2 tsp dill, and 1/8 tsp cayenne pepper
  4. After the cabbage has boiled to a point that the leaves have started to peel away, remove and let cool
  5. Preheat oven to 350 
  6. Remove leaves from cabbage, attempting to keep intact as well as possible
  7. In separate leaves, add about 1/4 cup scoops of the meat mixture and wrap them in the leaf. If needed, cut a notch out of the stem for better folding
  8. In a separate bowl, add the rest of the tomato sauce and combine with 1/2 tsp sugar
  9. Put the cabbage rolls and any remaining cabbage into a casserole dish and drizzle the tomato mix over them
  10. Cover in tinfoil and bake for 1 hr
Yield: 12 cabbage rolls

Source: https://www.tasteofhome.com/recipes/old-fashioned-cabbage-rolls/

Tips:

Original recipe called for 1/2 lb ground pork and 1/2 lb ground beef but I tend to just go for the cheaper stuff, so what I made was all ground pork. It also called for a Dutch oven, but I don't have one, so I just put them in a casserole dish and covered with tinfoil, which seemed to work fine.

Description:

We made these because our local grocery was selling absurdly huge cabbages at an insanely reduced price.


Microwave and coffee cannister for scale, and this is after we'd used about a quarter of it. I had also heard of cabbage prices going up so we took the opportunity and found ourselves with a surplus. Time to learn cabbage rolls.

Everyone I know who's made cabbage rolls has told me "They're good, but they're a b**** to make" almost verbatim. Having made them myself, they're not too difficult. I think people get agitated by the fact that the leaves are not symmetrical. Tortillas are usually uniform so you can be pretty methodical in portioning your mixture between them, but leaves are uneven and get smaller the closer you get to the centre of the cabbage, so you have to adjust accordingly. Also, they can be prone to tearing.

Since my cabbage was so huge, I only cut in half the remainder of what I'd already used, so our leaves were extra asymmetrical. I sometimes used smaller leaves to patch up any tears or shortcomings.

They gave kind of a diabetes-friendly enchilada vibe. Or a stuffed pepper, but with cabbage instead of bell pepper.

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