My mom is with me this week so that makes it a good time to make a batch of cabbage rolls. She taught me how to make them when I was a young girl. I’ve been making them ever since. They do take some time to make, but they are worth it. If you have a couple hours some afternoon give this recipe a try. You can make a large batch so you can freeze some for another day.
1 hour, 15 minutes
2 hours, 15 minutes
Cabbage rolls with a rich tomato sauce like mom used to make.
2lb ground chuck
1lb ground sausage
2 cups brown rice (cooked)
1 small onion (diced)
3 cloves garlic (minced)
1 tablespoon oregano
2 teaspoons cayenne pepper (adjust to your taste)
1 head green cabbage (soften)
2 cans tomato soup or sauce Note
I always make a large batch so I can freeze and share this recipe. It takes some time to make but it's worth the effort.
Add beef, sausage, onion, garlic, oregano, cayenne pepper and eggs together in a large bowl
Add cooked rice
Mix together, set aside.
Remove any blemished outer leaves.
Place head in large pot, cover with water.
Heat to boiling. Cut away leaves as they become tender. I do it right in the pot. You can take it out of the pot to do this step. Careful it's hot!
Lay leaves on paper towels to dry and cool.
Cut off the hard part of leaves.
Lay leaf flat.
Fill with a handful of meat/rice mixture.
Roll forward once.
Fold sides in.
Roll forward again.
Place in a single layer in a large oven safe dish. I used a roaster pan.
Spoon tomato soup or sauce over rolls.
Cut up any remaining cabbage and place on top.
Cover and cook at 350 F for 1 to 1 1/2 hours. Internal temperature should be 165 F.
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