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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls is from Welcome to Flavour Town!, 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:  
1 head green cabbage
1 lb. ground pork
½ lb. ground beef
2 small onions diced
3 cloves garlic minced
½ tsp dill weed
3 tbsp. fresh parsley
14 oz. diced tomatoes undrained
Salt & pepper to taste
1 cup uncooked rice
1 egg
1½ cups + ⅓ cup tomato sauce, divided
10.5 oz. tomato soup
Directions:
Directions:
Boil cabbage leaves about 2 minutes or until soft. Set aside to cool. Preheat oven to 350°F.

Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.

Cook beef, pork, onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, ⅓ cup of tomato sauce, salt & pepper. Stir in egg.

Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.

Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ to ¼ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up.

Place seam side down in the pan. Repeat with remaining cabbage. Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.
Personal Notes:
Personal Notes:
To remove leaves from head of cabbage, cut approx. ¼" off the bottom of the head and place the whole head of cabbage in boiling water for 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed.

Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

 

 

 

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