Cabbage Rolls Recipe
"Transform tender cabbage leaves into savory parcels of delight with this classic cabbage rolls recipe! Ground meat, rice, and spices mingle inside the cabbage, simmered in a rich tomato sauce for a meal that's comforting and full of flavor. Serve these hearty rolls as a satisfying main dish that will warm your soul and satisfy your cravings for a taste of home."
Equipment
- Knife
- Cutting Board
- Mixing bowl
- Saucepan
- Baking Dish
- Spatula
Ingredients
- 1 head green cabbage
- 1 cup uncooked rice
- 1 pound ground pork or ground turkey
- ½ pound ground beef
- 2 small onions diced.
- 3 cloves garlic minced
- ½ teaspoon dill weed
- 3 tablespoons fresh parsley chopped
- salt & pepper to taste
- 1 can diced tomatoes 14 ounces with juices
- 1 egg
- 1 ½ cups + ⅓ cup tomato sauce divided
- 1 can tomato soup 10.5 ounces
Instructions
- Boil cabbage leaves until tender, about 2 minutes. Put aside to cool.
- Turn the oven on to 350°F.
- To ensure that the rice is slightly underdone, cook it as directed on the package, minus five minutes. Put aside.
- Cook the beef, pig (or turkey), onions, garlic, and seasonings in a pan until the meat is no longer pink. Eliminate any fat. Rice, diced tomatoes, and ⅓ cup of tomato sauce should be added. Add egg and stir.
- In a bowl, combine the tomato soup and leftover sauce. Line a 9x13 pan with a very thin coating of the tomato sauce mixture.
- If a cabbage leaf has a thick stalk, trim or remove it. Place the cabbage leaf flat and fill the center with ¼ to ⅓ cup of the filling.
- Roll up the cabbage, tucking in the edges. Put the pan with the seam side down. Continue with the leftover cabbage.
- Drizzle the cabbage with the sauce and securely wrap it in foil. For 75-90 minutes, bake. Chill for fifteen minutes prior to serving.
Notes
Cut about ¼" from the bottom of the cabbage head and immerse the entire head in boiling water to remove the leaves. Boil for approximately two minutes. Eliminate the pliable foliage. Reintroduce the remaining head into the boiling water and continue until all the leaves have been eliminated. When leaves are cooked, remove any rough stems. After boiling, trim the leaf's thick stem with a tiny knife.
- If the leaves are unattractive, they will cook to perfection if you overlap and fill them.
- Your cabbage's size will determine how much filling you have left over.
- Filling can also be filled inside bell peppers or zucchini, or added to tomato soup.
- You can freeze cabbage rolls both before and after baking.