Recipes

Cabbage Rolls Recipe

March 23, 2015
cabbage rolls recipe

My mom used to make cabbage rolls fairly often when I was a kid.  This is her recipe, as I remember it, with a few additions of my own along with my technique for easily forming the rolls.  The Campbell’s tomato soup isn’t really necessary, but my mom used it and I like the nostalgia factor.

While your dinner is cooking, read this rant about minding my own business and listen to this playlist from the Sam Roberts Band

Cabbage Rolls Recipe

Cabbage Rolls Recipe
 
You Have Been Served:
Ingredients
  • Rolls
  • 1 large head of green cabbage
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 finely minced onion
  • 1 sliced onion
  • 1 tbsp chili powder
  • 1 minced chipotle pepper
  • 1 egg
  • 2 tsp salt
  • ½ tsp smoked paprika
  • ¼ tsp freshly ground black pepper
  • 1 tbsp roasted garlic (or 2 finely minced garlic cloves)
  • 1 cup cooked rice
  • Sauce
  • 1 can concentrated Campbell’s tomato soup
  • 1 19 oz can diced tomatoes
  • 1 cup passata (or tomato sauce)
  • 1 tbsp chili powder
  • 1 minced chipotle pepper
  • 1 tsp salt
  • 2 tsp granulated sugar
  • 1 tbsp roasted garlic (or 2 finely minced garlic cloves)
Instructions
  1. preheat oven to 350F
  2. remove the outer leaves and core from the cabbage
  3. put the cabbage in a large pot of salted water and bring to a boil
  4. simmer a few minutes and then start peeling off the cabbage leaves (you will need to slice through the stem ends of the leaves as you go along so the leaves peel off easily) and remove the leaves from the water
  5. continue boiling the remaining cabbage head and peeling leaves until you have about a dozen or more leaves
  6. meanwhile, combine the beef, pork, minced onion, chili powder, chipotle, egg, salt, paprika, black pepper, garlic and cooked rice, mixing with your hands until combined (photo 1 and 2)
  7. remove the remaining cabbage head from the water, chop it into chunks, mix with the sliced onion and spread them in the bottom of a roasting pan
  8. remove about three inches of spine from each leaf (the leaf will now lie pretty flat) and put the spines in the bottom of the roasting pan too (photo 3)
  9. form a small ball of the meat mixture, about three inches in diameter, and place on the centre of leaf, near the cut out spine (photo 4)
  10. fold the bottom of the leaf over the meat, then fold over the left side, then the right side, and then the top (photo 5, 6 and 7)
  11. place the cabbage roll, folded ends down, on top of the cabbage and onion mixture in the roasting pan
  12. continue forming rolls until all the leaves or all the meat are used, whichever comes first
  13. any leftover leaves can be chopped and spread over the rolls and any leftover meat can be sprinkled over the rolls (photo 8)
  14. combine all sauce ingredients and pour over the rolls in the roasting pan (photo 9)
  15. cover tightly with aluminum foil and bake about 1 ½ hours

cabbage rolls

photo 1

cabbage rolls

photo 2

cabbage rolls

photo 3

cabbage rolls

photo 4

cabbage rolls

photo 5

cabbage rolls

photo 6

cabbage rolls

photo 7

cabbage rolls

photo 8

cabbage rolls

photo 9

 

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