I’ve wanted to try these forever, and they delivered!
When I want to try my hand at something I’ve never made before, I head to Pinterest for recipes. Tonight, this cabbage roll recipe dominated my kitchen: http://www.pinterest.com/pin/28077197652733573/.
I modified it only slightly – boiling the head of cabbage before taking the leaves off. They kept breaking on me, so I had to soften them. This was the only semi-hard task in the recipe.
Here are the ingredients:
For the cabbage leaves and stuffing:
- 12 cabbage leaves (I ended up using 9, but allow yourself a couple extras!)
- 1 lb. raw lean ground beef
- 1 cup cooked white rice
- 1 egg, beaten
- 1/4 cup skim milk
- 1/2 medium sweet onion, diced
- 4 cloves garlic, minced
- 1 Tbsp onion powder
- 1 Tbsp garlic salt
- A generous sprinkle of salt and pepper
For the sauce:
- 1 can (15 oz.) tomato sauce
- 3 Tbsp brown sugar
- 3 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice (the squeezy bottle is fine!)
Here are the steps:
For the cabbage:
- Boil water in a very large stockpot (think of having enough water to cover a head of cabbage)
- Remove the core from the bottom of the cabbage with a large, sharp knife
- Put the whole head of cabbage in the boiling water – gently, so you don’t burn yourself!
- Boil for 3 minutes, or so
- Carefully pull out the cabbage head with a large fork and spoon (like used for serving salad) – Don’t empty the water, you may need it again!
- Slowly peel off as many leaves as you can – the goal is 12
- If the leaves become too brittle, boil the remaining cabbage head for a couple minutes more. Continue the peeling and boiling process til you have 12 leaves.
To fill the cabbage leaves:
- Put the ground meat in a large bowl and break it up a bit
- Add the milk, beaten egg, rice, onion, garlic, garlic salt, onion powder, salt, and pepper
- Mix everything together til well incorporated
- Put a very large serving spoon full of filling into a leaf, then fold the cabbage leaf over the filling, starting at the bottom, then the sides, then the top. Place the folded side down in a 9X13 baking dish.
- Repeat the step above until you run out of filling
For the sauce:
- In a large bowl, mix tomato sauce, brown sugar, Worcestershire, and lemon juice together thoroughly
- Pour sauce evenly over the cabbage rolls
Bake for 75 minutes on 350 degrees F. Enjoy!