Tuesday, November 23, 2010

Cabbage Rolls

Stuffed Cabbage, or cabbage rolls as us Canadians like to call them, is one of my favorite meals. I hardly make it though, since Hubby hates cabbage and the smell of it cooking. Well, I was in quite a mood, a few weeks ago, and thought "the heck with him, he's hardly ever home for dinner, so why should I not make something I love?". Like I said, my mood was VERY lovely, LOL.

I remember helping my Mom and my sister make these, when I was a teen and after I moved out on my own. I knew how to make them, but I didn't want to offend Hubby's sensitive Chef's nose, so I refrained. I knew the kids would like them, since they love porcupine balls, which is basically what cabbage rolls are.

The cabbage gets all soft and sweet, in the tomato juice. The meat is tender, studded with bits of rice. I mean, what's not to love?? Ends up Hubby did have some, though the garbage can was the lucky recipient of the cabbage leaves...... Sigh




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Boil a large pot of water. Turn off heat. Submerge 12 leaves from the cabbage for 5 minutes. Remove, drain and cool. Place 2 tablespoons meat mixture on each leaf and roll firmly, starting with the stem end, tucking in the sides, burrito style. Bake in a 350 degree oven for 2 hrs. (Full recipe to follow)





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Cabbage Rolls

12 large cabbage leaves
1 lb. lean ground beef
1/2 cup cooked rice
1 large can tomato juice or V8 juice
1/2 tsp. salt
1/8 tsp. pepper


Cut core out of the head of cabbage.Boil a large pot of water. Turn off heat. Submerge entire head of cabbage into the hot water, for 2-3 minutes. This helps soften the leaves slightly and they will loosen from the cabbage more easily. Remove 12 leaves from the cabbage and return them to the pot of hot water for 5 minutes. Remove, drain and cool.

Combine ground meat, rice, salt and pepper. Place 2 tablespoons meat mixture on each leaf and roll firmly, starting with the stem end, tucking in the sides, burrito style. Place in a large baking dish. Pour tomato juice over rolls and cover with foil. Bake in a 350 degree oven for 2 hrs, until cabbage is very tender and beef is cooked through.

Crock pot method: Follow as above, placing into Crock pot, rather than baking dish. Cook on low for 8-10 hours.

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This post linked to

Tuesdays at the Table

Hearth and Soul

Tasty Tuesday

Tempt my Tummy Tuesday

What's Cooking Wednesday

Crock Pot Wednesday

6 comments:

Christy said...

Oh, I love the simplicity of this recipe, and that you can make it in the crockpot - I love crockpot meals! And cabbage rolls! Thanks for sharing this with us at the Hearth and Soul Hop!!

Elsa said...

I made cabbage as well. I didn't know you could submerge the entire cabbage in water to loosen the leaves. Great idea!!

wacki04@TheKing'sCourt IV said...

Looks delicious! I love cabbage too!

Happy Thanksgiving!

Debbie said...

Cute blog:) Come link up with Crock Pot Wednesdays. There's a giveaway going on. http://diningwithdebbie.blogspot.com/2010/11/crock-pot-wednesday-2010-thanksgiving.html

Anonymous said...

I saw some place if you freeze the head of cabbage for 2-3 days then place it in your refrigerator overnight the leaves come right off and are easy to work with

Cindy Jamieson said...

Thanks for the tip! I will definitely try it next time I make cabbage rolls.