Cabbage Rolls

How to Cook Recipes Cabbage Rolls using 11 ingredients and 3 steps

Cabbage Rolls - I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon Wash rice thoroughly. Roll up, tucking in sides to completely enfold meat.

Mix together brown sugar, lemon juice and tomato sauce.

Cook cabbage in boiling water just until outer leaves pull away easily from head.

You can cook Cabbage Rolls using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients cook Cabbage Rolls

1. Prepare cabbage about 2lbs 2 smaller heads.
2. You need cup diced onion.
3. Prepare cloves garlic, minced.
4. Prepare Tablespoon olive oil.
5. It's mushrooms, (optional).
6. You need pound ground sirloin.
7. Prepare 1 1/2 teaspoons salt.
8. You need 4 cup chopped parsley.
9. It's 3/4 cup uncooked white rice.
10. It's 1 cup Pomi strained tomatoes or canned tomato puree.
11. You need 2/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup).

Cabbage Rolls step by step

1. Bring a pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 5minutes. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 2/5 minutes until browned. Add mushrooms and cook another 3 minutes. Transfer mixture to a bowl.
2. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften).
3. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well. Place about cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top Cover pan tightly with foil, and bake for 1 1/2 hours Place pan on a cookie sheet in case it drips Remove from oven and let rest 30 minutes or better still, refrigerate overnight. They freeze well.

Cabbage Rolls - I use a combination of beef & pork for the best flavor but you can use any type of ground meat for these easy cabbage rolls. While the tomato soup may not be typical, it softens & sweetens. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners. Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead. The night before you plan to make the cabbage rolls, put the whole head of cabbage in the freezer.. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Thank you and good luck