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