Recipe

Moms Guesstimation Cabbage Rolls Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 3 months ago Yes, it's a lot of food - but they freeze beautifully after baking and microwave back to piping hot goodness in a matter of minutes. Not a "traditional" recipe by any means, but it's how my mom and I make them! About 2 rolls per serving. Prep:60m Cook:120m Servings:12	Jo_jo_ba
	beefy tomatoey ricey herby spicey plain oniony garlicky cabbagey peppery salty cheesy winey tannic cabbagerolls freezerfriendly oamc makeahead

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Ingredients

1 head green cabbage (2 lbs)

1 tbsp olive oil

1 large sweet onion, diced

1 1/2 lbs lean ground beef

2 cloves garlic, minced

2 tsp paprika

1/2 tsp black pepper

1/2 tsp salt

1 tsp each dried oregano and basil

2 tbsp chili sauce (like ketchup, not hot sauce)

3/4 cup cooked, long-grain white rice

3/4 cup cooked, long-grain brown rice

2 cups crushed tomatoes

1/4 cup red wine

2 tbsp fresh-grated Parmesan cheese

2 tbsp fresh parsley

Directions

Bring a very large pot of water to a boil.

Remove the inner core of the cabbage by cutting a deep cone shape around the outer stem end.

Gently (using two spatulas or roasting forks) lower the whole head of cabbage into the boiling water. Cook 15 minutes and remove from heat, allow to cool while preparing filling.

Heat olive oil in a large skillet over medium flame.

Add onion and cook 5 minutes, stirring.

Crumble in beef, add in garlic, paprika, pepper, salt, oregano, basil and chili sauce.

Cook, stirring, about 3-4 minutes. Beef will not be completely cooked. Drain off excess fat.

Combine cooked meat with rices in a large bowl until well blended. Set aside.

In a measuring cup or jug, combine crushed tomatoes, red wine, cheese and parsley.

Pour a thin layer of sauce in the bottom of a large, covered casserole dish or roasting pan.

Preheat oven to 350F.

Once cabbage has cooled enough to handle, remove single leaves, setting aside.

Place a heaped mound of filling inside each leaf (near the core end).

Tuck the ends of the leaf in and roll or fold it into a small parcel.

Place parcels seam side down on sauce, layering rolls with thin layers of sauce until all filling has been used.

Top the final layer of cabbage rolls with remaining sauce.

Bake, covered, for 1 hour and 20 minutes.

Store leftovers in covered plastic containers (fridge: 1 week, freezer: 2 months).

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Comments

jo_jo_ba 1 year, 3 months ago said:
Amount Per Serving
Calories: 193.3
Total Fat: 9.7 g
Cholesterol: 28.9 mg
Sodium: 258.6 mg
Total Carbs: 16.9 g
Dietary Fiber: 3.7 g
Protein: 9.9 g
WW Points: 4

shakeyslady7 1 year, 3 months ago said:
This sounds good. I like cabbage rolls but am always too scared to try to make them. I hear that they are hard to make

jo_jo_ba 1 year, 3 months ago said:
They're actually really easy, just time comsuming, and the taste is SO worth it!

mamalou 1 year, 3 months ago said:
Yummy--love cabbage rolls!

mystic_river1 1 year, 3 months ago said:
Sarah dear...saw this last nite..printed and made today. Absolutely wonderful! Thanks or post ^5

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