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Grilled Cabbage Rolls Recipe

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This recipe for Grilled Cabbage Rolls is from The Jones Girls' Camping Cookbook and Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roasted Vegetable Sauce

1 medium red onion quartered
3 vine ripened tomatoes cut in halves
2 medium zucchini sliced in ˝–inch rounds
2 red bell peppers seeded and sliced in
1–inch pieces
4 cloves of garlic placed on skewer
2 tsp. sugar
1 tbsp. balsamic vinegar
3 tbsp. freshly chopped basil
1 tbsp. freshly chopped oregano
Salt and pepper to taste
2 bamboo skewers soaked in cool water for
1 hour

Cabbage Rolls

1 large head of green cabbage
5 cups wild and long grain rice cooked
1 ˝ cups 2% cottage cheese
˝ cup of grated parmesan cheese
2 medium beefsteak tomatoes, chopped to
a medium dice
˝ cup fresh chopped basil
1 tbsp. of freshly chopped oregano
1 tsp. freshly chopped thyme
12 toothpicks soaked in water for 15 minutes
Salt and pepper to taste
1 tbsp. of olive oil for drizzling
Directions:
Directions:
Roasted Vegetable Sauce

Oil and preheat grill to medium–high (375°F/190°C).
Thread garlic cloves onto pre–soaked skewers.
Place onions and garlic, with their skin still on, on grill for 4 minutes per side or until slightly soft and caramelized. Remove from grill. Place the tomatoes cut side down directly on the grill and cook for 3 minutes per side. The skins will be slightly charred and the flesh will be tender. Place remaining vegetables on grill for 2 minutes per side or until nicely charred. Remove and let cool.
Remove the skins and mash tomatoes and garlic. Add sugar, balsamic vinegar, herbs and salt and pepper. Chop all of your other vegetables adding them to the bowl. Drizzle your chopped vegetables with olive oil and season with salt and pepper. Toss the vegetables to ensure each is evenly coated in oil and seasoning.
Place mixture in a saucepan set over medium heat for 5 minutes.
Pour the sauce over grilled Cabbage Rolls.

Cabbage Rolls

Prepare rice by following manufacturer instructions. Let cool.
Using a sharp knife remove core from the cabbage. Place cored cabbage head in a large pot of boiling. Boil cabbage on high heat for 2 minutes. Remove cabbage from water and let cool slightly. Clean the blanched cabbage by carefully removing leafs from base and keeping shape intact. Refresh leaves in ice water bath. Strain the cabbage and pat dry.
Combine the cooked and cooled rice, cheese, chopped tomato and herbs in bowl. Season with salt and pepper.
Oil your grill. Then preheat to medium (350°F/176°C).
Drizzle cabbage leaves with olive oil and season with salt and pepper. Place the leaves of cabbage down on a work surface slightly flattening them (if the ribs of the cabbage are so firm they won’t flatten cut a small triangle from the center bottom of rib). Add 1 cup of filling evenly in the center of each cabbage leaf. Tuck cabbage sides over making an envelope and roll up to the end of cabbage leaf. Secure with a pre-soaked toothpick. Repeat the process until all of the filling is used.
Place the cabbage rolls on grill and sear each side for 1 minute or until lightly charred. Reduce heat to medium–low (300°F/148°C) and continue to cook for 15 minutes.
Remove cabbage rolls from the grill and place on a tray.
Serve covered with Roasted Vegetable Sauce.

 

 

 

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