Cabbage rolls

By Rodney Bowers
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Cabbage rolls

These cabbage rolls burst with flavours of ground pork and beef, vegetables, rice and a tomato-based sauce.

TOTAL TIME

Ingredients

Cabbage rolls

  • 3 pounds ground meat (half pork, half beef medium ground)
  • 3 cups cooked brown rice
  • 2 eggs
  • 1 tablespoon garlic powder
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 sweet onion finely minced
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • Llarge outer leaves of one large cabbage

Sauce

  • 4 cups puréed tomato
  • 2 cups diced tomatoes
  • 2 cups tomato juice
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon freshly ground nutmeg
  • Salt to taste

Directions

Cabbage rolls

  1. Heat the olive oil in a large skillet. Add the diced onion and garlic and cook until soft and translucent. Mix the ground meat, cooked rice, egg, garlic powder , paprika and onion/garlic mix in a large bowl and Set aside.
  2. Carefully remove the outer leaves from the cabbage. Fill a large pot with salted water. It should taste like the sea. Bring the water to a boil. Add a few leaves at a time to soften them up – take them out and put into a large bowl of cold water.
  3. Take one leaf at a time and cut out tthe core.Take a handful of the meat mixture and start at the bottom of one of the cabbage leaves Fold the bottom of the leaf around the meat , fold in the sides and roll it up.
  4. Continue until you have used up all of the meat mixture and cabbage leaves.

Sauce

  1. Make the sauce: add all things tomato, bay leaf ,the sugar and vinegar to a saucepan and bring to a boil. Taste and adjust with salt to taste.
  2. For the cabbage rolls place into a freezer proof dish and add the sauce on top.
  3. To cook: Bake in a preheated 375 degrees Fahrenheit oven covered for 50 min or until cooked thru. Uncover for the last 10 min and leave in the oven to brown the top.

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