Cabbage rolls… Oh yeah!

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!

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