Stuffed Cabbage Rolls Recipe Recipe

How to make it

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• Remove about 15 large leaves from the cabbage;
• cut off very thick part of each leaf.
• Pour boiling water over the cabbage to wilt the leaves.
• [OK, this is how Mom did it and so did I.
• I have learned that if you bring a large pot of water to
• boil and place the head of cabbage into it when the
• water is boiling.
• As the leaves cook and get soft, you can just detach them
• and remove them from the water.
• Skipping the step of removing, hard to remove, leaves from
• raw cabbage...]
• Preheat oven to 350°.
• Combine your preferred ground with the rice / quinoa,
• chopped onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.
• Place a mound of meat mixture in cupped part of each softened
• cabbage leaf.
• Fold over sides of cabbage leaf; roll up, like a burrito.
• In bottom of a cake pan oven, place a few of the remaining
• leaves.
• Arrange layers of cabbage rolls, seam side down, in a cake pan
• or large casserole.
• Mix together tomato sauce, tomatoes / mushrooms, brown sugar,
• and 1 teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil on stove top.
• Pour over the cabbage rolls in the pan.
• You MAY cover this with extra cabbage leave to keep the moisture
• in the pan.
• Bake, covered, for 1 hour.
• [I feel the extra cabbage leaves is the covering.]
• ~ ~ ~
• **Erma's NOTE: Its like meatloaf wrapped in cabbage with
• spaghetti sauce poured over it.
• The diced tomatoes are my additive.
• I love tomatoes.... My Mom would use a blender and blend
• up our garden fresh tomatoes to make the sauce.
• It was like heaven.