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

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

·         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


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

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

    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. :-)

  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

    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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