When the weather cools and the leaves are beginning to turn, I always make a big batch of cabbage rolls.The other day, I was gifted with a huge head of homegrown cabbage and I knew immediately what I would make with it. I love to freeze the extras and know that they will taste wonderful on a cold night when I pull them out of the freezer.
It takes a little extra time to make these, but it’s so worth it. Plus, I figure when they are done and I have the extras in the freezer, they really don’t add up to a lot of time spent per dinner. Much of the time is oven time.
I remember the first time I made cabbage rolls, I was still in college and living in an apartment. I invited company for dinner and thought this would be fun to make. I didn’t realize at that time, that I should buy the largest head of cabbage I could find. I think I bought two small to medium sized heads of cabbage. I rolled and rolled about a hundred little tiny cabbage rolls because my cabbage leaves were way too small. As they say….live and learn!
This recipe is a real old fashioned, good old standby, that I got from a friend years ago. It is pretty basic and you can play around with the sauce if you want, I did. The original called for only one can of soup and four cups of tomato sauce. Not bad, but I really like the creamy tomato soup better and the bits of diced tomatoes give the rolls extra tomato flavor.
If you have any questions, leave them in the comment section. I’m happy to help.
Pinterest Photos ~ the perfect size for boards
2 Lb lean chuck (or round), ground
1 Lb lean pork, ground
1 1/2 Cup long grain rice, cooked
2 heads of cabbage or one really large head
1 large onion, chopped
2 eggs, beaten
salt and pepper
2 -3 garlic, minced
1 Tbsp horseradish
3 cans condensed tomato soup
1 28oz. can of diced tomatoes with juice
1/4 Cup brown sugar
2 Tbsp vinegar
2 Cups good beef broth
Remove the core from the cabbage, place “core” hole down in large pot, 1/4 filled with water. Bring water to a boil and steam the cabbage for 15-20 minutes. Remove head of cabbage and CAREFULLY peel down leaves by placing head, core hole up, and peeling off one leaf at a time.
Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish.
Scoop out 1/2 -3/4 c of mixture and GENTLY pat into oval and place on thickest part of cabbage leaf, roll once then tuck edges over roll part and continue to roll up in cabbage leaf.
Place all rolls into heavy pan that is lined with a few cabbage leaves, layer rolls as needed. I use a heavy roasting pan that is about 5 inches deep.
Mix undiluted soup, beef broth, brown sugar and vinegar, pour over rolls.
Cover and bake in 350° oven 3-4 hours. This time can vary due to the size of your cabbage leaves. Add water if needed to keep sauce over the cabbage rolls. Remove the covering during the last 30 minutes of cooking.
Handy Hint: If using foil to cover your baking pan, cover the cabbage rolls first with parchment paper. This will keep the tomatoes from eating those little holes in the foil that can give an off flavor to the tomatoes. You won’t need to do this if your pan is deep enough so that the foil won’t touch anything.