Windy's Cabbage Rolls-Round 2 PozoleFrom windy1950 7 years ago
- 1 cup uncooked extra long grain white rice or brown rice shopping list
- 2 1/2 lb ground chuck shopping list
- 1/2 lb pork sausage shopping list
- 2 medium onions, chopped shopping list
- 2 eggs shopping list
- 1 (28 oz) can diced tomatoes, including juice shopping list
- 1 tsp salt shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp ground black pepper shopping list
- 1 Tbsp worcestershire sauce shopping list
- 3 lg heads cabbage shopping list
- 2 to 3 lbs pork shoulder steak shopping list
- 1 (46 oz) can tomato or vegetable juice shopping list
How to make it
- 1. Cook rice according to package directions. Remove from heat and allow to cool.
- 2. Bring a big stock pot of water to boil.
- 3. In a large mixing bowl, combine ground chuck, sausage, onions, eggs, tomatoes, salt, garlic powder, black pepper, and Worcestershire sauce, using the seasonings with a light hand. To check the seasonings before building the cabbage rolls, make a very small meatball from the mix and fry in a skillet until done. Taste it and then adjust seasonings accordingly.
- 4. Working with one head of cabbage at a time, take a boning knife and core each one. Stick a long handled fork into the cored area and submerge the cabbage into the boiling water. As the leaves loosen, gently pry them off of the cabbage head with a pair of tongs, and set aside. Take about 12 leaves off of each head of cabbage. Reserve the remaining cabbage head for another use, such as cole slaw. You might also fry this cabbage as alternative to the pork shoulder used to line the bottom of the roaster later in this recipe.
- 5. There is a vein or ridge-like spine in the middle of each leaf. Use a paring knife to 'shave' off the ridge, as the ridge will make it difficult to roll the leaf. I do it this way, as opposed to removing the spine altogether, because that splits the leaf and weakens it. If the leaves are still too stiff to work with, dunk them back in the stock pot while you are working.
- 6. Set large roaster over two burners on the stove. Spread out the pork shoulder steak in the bottom of the roaster and brown on both sides; remove roaster from the burners.
- 7. Now start making your cabbage rolls. Using an ice cream scoop as a measure, scoop some meat mixture onto a cabbage leaf at the base of the leaf. Roll down once, then fold the sides to the center, and continue rolling snugly. Put the rolls into the roaster, seam side down, on top of the browned pork shoulder steak.
- 8. When you've used up your leaves or meat mixture (whichever comes first), then add the can of tomato juice.
- 9. Put the lid on the roaster, and place in a preheated 350F deg oven for 2 hours, or 300F deg for 4 hours, or 250F deg for 6 hours. "HOW LONG TO MAKE?" hinges on how much time you have available to bake the cabbage rolls; this will determine your oven temperature. Regardless, the safe serving internal temperature for well done ground meat is 170F deg.
- SUGGESTED SIDES: Excellent served with mashed potatoes and a vegetable.
- NOTE: Cabbage Rolls are a great candidate for freezing (up to 6 months), assuming you have any left over. When it is time to serve, just defrost them in the refrigerator overnight (8 to 12 hrs). Heat the oven to 325F; bake the cabbage rolls for 30 minutes (or internal temperature of the food is 165F).
- ROUND 2 MEAL NOTE - PORK STEW (Pozole): The purpose of the pork shoulder steak is to enhance the flavor of the cabbage rolls. Assuming that you find the cabbage rolls a sufficient main course, you will have a roaster pan of meat (pork shoulder) and broth left. THIS is the base for an amazing batch of stew called Pozole... just break up the meat and add the broth to it in a stock pot. Add some potatoes, onions, celery, carrots, cabbage, hominy and chicken or beef stock if needed. Bring to a boil; reduce heat to a simmer. Cook until veggies are tender; adjust seasoning and serve.
The Cookwindy1950 Flint, MI
The Rating3 people
I've got to try this one. Thanks for posting.morninlite in Kalamazoo loved it
I love this one and will have to try it. You have given me a great idea of something good to make with the sausage I have in the freezer. I am sure it would be good with Italian sausage. I have never made it, but I got some on sale at the store. I us...morepollymotzko2 in Garden Grove loved it