Cabbage Rolls Without The Burned Fingers!
From AuntJayne 14 years ago
- 4 to 5 hours to make
- Serves 12 to 14
I recently found out that you can make cabbage rolls without cooking the cabbage first to soften the leaves. How you ask? Freeze the whole cabbage in a sealed bag. Thaw the cabbage 18 to 24 hours before you want to assemble your cabbage rolls. Read more I got this handy tip from my dear cousin Kelley. See less
Ingredients
- 2 ½ lb ground meat (pork, turkey or beef) shopping list
- 1 large onion, minced fine shopping list
- 1 green pepper, minced fine shopping list
- 2 ½ cups cooked rice shopping list
- 1 tsp basil shopping list
- 1 tsp black pepper shopping list
- 1 tsp garlic powder shopping list
- 1 large cabbage shopping list
- 1 large can tomato juice shopping list
How to make it
- Preheat oven to 350ºF.
- Freeze and thaw the cabbage.
- Cut out the core.
- In a large mixing bowl, combine the meat, rice, onion, green pepper and spices.
- Pour half of the tomato juice into a roasting pan.
- Peel off a leaf and place a large spoonful of the meat mixture at the stem end.
- Roll up the leaf, starting at the stem end, folding in the sides as you go.
- Place the roll into the tomato juice with the edge down. (You can hold them with a toothpick if you wish)
- Repeat this process until the meat mixture is used up. (The left over cabbage can go in you next batch of vegetable soup)
- Once your rolls are all in the pan. Pour the remaining juice over top.
- Bake at 350ºF for ½ hour.
- Reduce heat to 200ºF and bake for 3 or 4 hours. (Check them periodically and add more tomato juice if necessary)
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