How to make it

  • Core cabbage, separate leaves, cut off an tough center ribs
  • Place leaves in a pot, cover with water
  • Bring to a boil and cook until leaves change color and are tender but not mushy
  • Drain and rinse under cold water, set aside
  • Save any leaves or parts of leaves too small to fill for the sauce
  • Meanwhile in a large pot, heat some oil and saute the carrots, peppers, potatoes, shallots until almost tender.
  • Add zucchini and garlic and cook till zucchini is soft
  • Season with salt , pepper, smoked aprika
  • Meanwhile crush crackers and place in bowl and cover with enough broth and let sit till very soft and liquid is absorbed
  • Mix in wet crackers into vegetables and season to taste
  • Texture should be like a meat loaf consisitency
  • Place a large scoop of the filling and roll and fold into cabbage leaves to enclose filling
  • Place seem side down in a baking pan.
  • Make sauce:
  • In a blander place tomatoes, paste, some olive oil and seasoning and any leftover cooked cabbage leaves and whir smooth
  • Season to taste and pour over cabbage rolls
  • Seal with foil
  • bake 350F for a hour
  • These even taste much better when allowed to cool chill and reheated
  • Note: One will have extra stuffing and I usually pack the extra stuffing and bake to reheat in a small casserole dish
  • Note2: for vegetarian one may add grated cheese over the top of the sauce prior to baking
  • Note3: I can fit about 12 pieces into my baking dish and serve 2 per serving

Reviews & Comments 2

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  • otterpond 8 years ago
    Wonderful recipe. I'm putting this on my must try liste. I got a great sale on regular cabbage at Publix. I imagine that would work also.
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    " It was excellent "
    bostyn ate it and said...
    Sounds absolutely divine!!
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