Ingredients: |
Ingredients: Taste of Home
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Sour Cream - on the side
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Spruce Eats
1 pound ground beef (lean)
3/4 cup rice (cooked)
1/2 cup onion (finely chopped)
1 large egg
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup milk
For the Sauce:
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can tomatoes (diced, undrained)
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch (mixed with 1/4 cup cold water)
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Directions: |
Directions:The night before you will be making the cabbage rolls put a head of cabbage in the freezer. Take it out the next morning to thaw during the day.
Taste of Home:
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Test Kitchen Tips:
Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.
Pork shoulder is a flavorful cut with plenty of fatty marbling throughout. Trim any excess fat before cooking. The meat needs a long cook time to become tender.
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Spruce Eats
Peel about 12 to 15 large leaves off of the cabbage head. They should be flexible enough to fill without blanching.
If you are not working with a frozen, thawed head of cabbage, carefully peel off about 12 to 15 large leaves from the raw cabbage. Drop the cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.
Heat the oven to 350º.
For the filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion of the beef mixture onto the center of each cabbage leafRoll the leaf around the filling, burrito-style.
Roll the leaf around the filling, burrito-style.
Fasten the rolls with toothpicks. Place the rolls in a baking dish or oven-safe Dutch oven.
For the sauce, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water.
For the sauce, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water.
Pour over the cabbage rolls. Cover and bake in the preheated oven for about 1 hour.
Remove the rolls with a slotted spoon and discard the toothpicks.
Place pan with juices over medium heat or transfer the juices to a saucepan and place over medium heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Serve the cabbage rolls with the sauce.
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This recipe for Old-Fashion Cabbage Rolls is from