Wednesday, May 1, 2013

Cabbage Rolls



You’ll want to top these Cabbage Rolls with Tomato Sauce #1  – 
see our recipe for Tomato Sauce #1 on this blog!

Stuffed Cabbage Rolls

Ingredients
1 large head of cabbage
1 tsp. salt
1 tbl. butter          
½ medium onion, finely chopped
5 large mushrooms, finely chopped
1 ½ lb. ground beef (you can substitute ground chicken or turkey if you like)
¼ lb. ground sausage
pince of allspice
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1 tbl. fresh parsley, finely chopped
1/3 cup crushed pineapple
1/3 cup golden raisins
1 cup cooked rice
pinch of salt
4 cups tomato sauce (see recipe, this blog)
2 tbl. Parmesan cheese

Directions
·         Fill a large Dutch oven about 2/3 full with water (enough so cabbage heads float)
·         add 1 tsp. salt to the water and bring to a boil
·         Peel off the outer green leaves of the cabbage head and discard
·         Remove the core of the cabbage head about 1” around and deep, leaving the leaves in tact
·         Put the whole head of cabbage in the pot of boiling water, core side up, and keep dunking it down into the boiling water, about three minutes or so.
·         Using tongs, carefully peel off the first layer of cabbage leaves and set aside on a plate
·         Continue boiling and peeling off leaves until you have about 12 good size leaves to work with (you can save the rest of the cabbage for another recipe!)
·         Cut the stiff spine out of the cabbage leaves in a “V” shape (see photo below)
The boiled cabbage leaves, ready for stuffing.
·         Melt butter in a skillet over medium heat
·         Add onions and mushrooms and cook until tender, and mushrooms give off their liquid
·         In a large bowl, mix ground beef, sausage, allspice, black pepper, garlic powder, parsley, pineapple and raisins, sautéed mushrooms and onions, and mix together well.
·         Add the cooked rice and mix again
·         Put about 2 cups of tomato sauce (see recipe this blog) in the bottom of a 10”x14” baking dish
·         Place a heaping ¼ cup of the beef mixture on lower-third of each cabbage leaf, and roll up eggroll style, tucking in the corners as you go.
·         Place stuffed cabbage rolls in the baking dish (on top of the tomato sauce), seam-side down.
Lay the stuffed cabbage rolls, seam-side-down, on top of tomato sauce in baking dish.
·         Spoon most of the remaining tomato sauce over the top of the cabbage rolls, and top with Parmesan
·         Cover the Parmesan with the remaining tomato sauce
·         Heat oven to 350°
·         Bake cabbage rolls for about 45 minutes






5 comments:

  1. G'day! I've never made cabbage rolls before, TRUE!
    But your recipe and photos now inspire me to try and make too!
    Cheers!
    Joanne
    What's On The List?
    http://www.whatsonthelist.net

    ReplyDelete
    Replies
    1. Cheers to you too! Hope you like them. Tom.

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    2. Go for it, Joanne! They're great, and really pretty easy to make. Let us know if you try them, and what you think. :-)

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  2. Made these tonight and they are great!!! found your site when looking up ways to use all the green ghost chilies I had on the plant! 9they turn red too slow!) Will definitely come back for more

    ReplyDelete
    Replies
    1. Glad you liked them! So you grow Ghost peppers? We grew them 2 years ago (hot hot hot!). Tried to grow from seeds we kept this year, but no luck. The plants came up, but no peppers.

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