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.

Reviews & Comments 6

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  • windy1950 4 years ago
    The first few times I made these, it was in a blue porcelain oval roaster. However, a very good friend started talking to me about the Romertopf, and I'm thinking it could be done in a clay pot just as well, if not better. Can hardly wait until I'm able to get me a Romer.
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    " It was excellent "
    pollymotzko2 ate it and said...
    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 usually cook with what is on sale or abundant and then use the best looking ingredients that are the freshest and therefore the cheapest.

    It makes you industrious and inventive, but those are both good things.

    Happy cooking!

    Polly Motzko

    http://www.CookingUpAStorminCA.ning.com
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  • turtle66 4 years ago
    Pigs or not....I love stuffed Cabbage and these sound very yummy indeed..Great post Windy your making me hungry! lol Turtle
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    " It was excellent "
    morninlite ate it and said...
    I've got to try this one. Thanks for posting.
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  • crazycooker 4 years ago
    lol I think of pigs in the blanket the same way you do....but my cousins wife is from Romania and she calls (what I call stuffed cabbage) pigs in a blanket (just like your post lol) must be a european thing :-)
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  • 22566 4 years ago
    Guess you can call them whatever you like

    ~but~

    I call them..GOOD!

    Thank-you for this wonderful first recipe.

    Looking forward to many more.

    Kind Regards

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