Episode 10: Cabbage Rolls

 

Cabbage rolls are one of those foods that you either love or hate. I happen to love cabbage so these are right up my alley. I wasn't always into cabbage so a lot of my love for it has developed over the years. This recipe was one my mom had up her sleeve which she got from my grandmother. 

CABBAGE ROLLS

Sauce

• 1/2 onion, diced
• 2 cloves garlic, minced
• 15 oz can tomato sauce
• 1 can diced tomatoes
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• Salt and pepper to taste

Roll Filling

• 1 large head of green cabbage
• 1/2 pound sausage (pork preffered)
• 1/2 pound ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 egg
• 1 cup rice, cooked
• 1 tbsp parsley
• 1/2 tsp paprika
• 1/2 tsp white pepper
• 1/2 tsp basil

In a large stock pot bring 8-10 cups of water to boil. In a separate sauce pan on medium high heat, add oil and sauté onions until translucent. Add in garlic and cook for 2 minutes. Add in the tomato sauce, diced tomatoes, vinegar, and brown sugar. Lower heat to simmer and add salt/pepper to taste.

Back at the stock pot drop in the whole head of cabbage and let boil for 5-7 minutes. Remove from water and let cool. 

In a bowl combine sausage, beef, onion, garlic, rice, parsley, paprika, white pepper and basil. Mix together. Add egg and mix again. 

As soon as the cabbage head is cool to touch, with great delicacy remove each leaf in full without tearing. Remove as many as possible. Take each leaf and remove the stiff rib of the middle by making a triangle - do not cut the leaf in half, just remove the rib. After removing the ribs, take a good size amount of the filling and place on the end of the leaf. Roll and fold until enclosed. 

In a medium sized casserole dish add a layer of the sauce. Place each roll in the sauce once side by side. As soon as all the leaves are used or the filling is gone (whichever comes first), cover the rolls with the remaining sauce. Cover with aluminum foil. Place into oven for 80-90 minutes at 350 degrees Fahrenheit. Remove and serve after 5 minutes of waiting.

I like to serve these with sauerkraut and a side of sour cream. You can do this however you want. It's your dish so why not!

If you'd like to see a tutorial on how to cook please check out my TikTok at mrs_sheenak.