For a long time I put off making stuffed cabbage because I didn’t want to deal with rolling the cabbage leaves. It seemed to me like It would be time consuming because of the time involved precooking the cabbage. I have had stuffed cabbage in restaurants on occasion and thought it was pretty good. I was in the mood for something different so I thought I would give this Basic Stuffed Cabbage Recipe a try. I was able to cut down the prep time quite a bit by using the micro wave to blanch the cabbage. (12 minutes in the micro wave seemed to work real well for a 3 pound cabbage) this is a very basic recipe and I followed the recipe as is. In the future if I prepare this recipe again I will add garlic, mushrooms, and top the cabbage rolls with shredded cheddar cheese. When preparing the cabbage leaves you have to cut the rib out, or shave it off, in order to toll the leaves with the stuffing. I tried it both ways, and for me it seemed to work better; just shaving the ribs off. If you are in the mood to try something a little different give this Basic Stuffed Cabbage Recipe a try it’s not as difficult as it looks and makes a great one dish dinner. Enjoy
|Basic Stuffed Cabbage Recipe||
- 1 medium head cabbage (3 pounds)
- 1/2 pound uncooked ground beef
- 1/2 pound uncooked ground pork
- 1 can (15 ounces) tomato sauce, divided
- 1 small onion, chopped
- 1/2 cup uncooked long grain rice
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 1/8 teaspoon cayenne pepper
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 teaspoon sugar
- In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage. (I used the microwave for this step )
- Cut out the thick vein from the bottom of each reserved
- leaf, making a V-shaped cut to enclose filling.
- In a small bowl combine the beef, pork, 1/2 cup tomato sauce, onion,
- rice, parsley, salt, dill and cayenne. (Using your hands for this works the best)
- Place about 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in
- sides, begin rolling from the cut end to enclose filling. Secure with tooth picks.
- Slice the remaining cabbage and place it in the bottom of a 13 x 9 casserole dish. Arrange the cabbage rolls on top with the seam side down.
- Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
- Cover and bake at 350F for 1 hour, or until internal temperature reaches 165F.
- Serve Hot