Cabbage Rolls
These tangy cabbage rolls are a great winter dinner.
Cabbage Rolls
Step 1: Sauce
To a pot placed over medium heat, add:
1 Tbsp oil
1/4 cup onion, diced
1 tsp garlic, minced
Sauté for 2 minutes. Then stir in:
1 (15 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
1/4 cup apple, grated
2 Tbsp brown sugar
1 Tbsp apple cider vinegar
Bring to a low boil, reduce heat to medium-low and simmer until needed.
Step 2: Cabbage Leaves
To a large pot, add:
1 qt water
Heat to boiling, then add:
1 head cabbage, triangular stem removed
Steam for 5 minutes, or until leaves are malleable. Carefully peel all of the leaves, keeping them intact as much as possible. Set aside.
Step 3: Filling
To a mixing bowl, add:
1/2 lb ground beef (uncooked)
1/2 lb ground pork (uncooked)
2 Tbsp onion, minced
1 tsp garlic powder (optional)
1/4 tsp ground sage (optional)
1/4 tsp thyme, crushed (optional)
1/8 tsp nutmeg (optional)
1 egg
1/4 cup breadcrumbs
1 cup rice (cooked)
1/2 tsp salt
1/2 cup sauce prepared in Step 1
Use hands to mix well.
Step 4: Cabbage Rolls
Preheat oven to 350F.
Spritz a 13”x9” baking dish with non-stick spray
Select a cabbage leaf
Add a spoonful* of filling
Fold or roll to contain the filling
Place in baking dish
Repeat with remaining cabbage leaves and filling
Pour sauce (Step 1) over prepared cabbage rolls. Cover tightly with aluminum foil. Bake at 350F for 75 minutes. Remove from oven and rest for 10 minutes before serving.
Brenda’s tips:
Serving size: 8 servings
*Cabbage heads come in various sizes, so ration the filling accordingly.
Brenda prefers to place a steamer basket, if available, in the pot prepared to steam the cabbage.
This recipe freezes well. Prepare completely, including covering with aluminum foil, then wrap tightly in plastic wrap. Freeze for up to 2 months. Remove from freezer, remove plastic wrap and bake at 350F for 2 hours.
This recipe multiplies well. Simply double (or more) the recipe for additional servings or even freeze half.
Window to B’s kitchen . . .
