Cabbage Rolls

I have a good recipe for LOOSE cabbage rolls...exactly the same thing except less of a pain in the arse. :) You want it?

Sure. How much of a "pain in the arse" are the rolls to make?

for our new years day meal about 4 years ago, I used Tyler Florence's recipe for stuffed cabbage rolls.

they were a lot of work but delicious. i've been too lazy to make them again...

Okay, first attempt got fricked. The largest fresh head with as many loose leaves, take them off and reserve them. Mix of about a 1.5 lbs ground beef browned, trinity plus garlic, and about 1/3 of remaining cabbage, and two cups of rice cooked. Take reserved leaves and wilt in hot water, then stuff them with meat mix. Place in casserol dish, top with a light tomato sauce and heat for 30 at 350.

Really depends upon one's preference of beef, lamb, small portion of pork in some, and/or combination there of. But, if you've never made them before, a video tutorial may be what's needed..

DeDe's Med Kitchen - Cabbage Rolls

Here's a good trusted BR Ladies of The Cedar Club one..

3 medium sized cabbages
1 lb ground chuck
1/4th lb ground pork
3/4 cup raw rice
1 large can whole tomatoes
1/4 lb pork fat
accent, salt and pepper
3 garlic pods
mint
3 tablespoons fresh lemon juice

Parboil cabbages. remove core, separate leaves.

Mix well together ground chuck, ground pork, raw rice, 3 cans tomatoes, and pork fat. add accent. Sprinkle generously with salt and pepper. Put a bout a level teaspoon of mixture in each cabbage leaf roll, and place in pot. Cook at medium for 30 minutes. Then add, crushed garlic, mint, salt, and lemon juice. Pour remaining whole tomatoes over rolled cabbages and cook over low heat approximately 30-40 minutes.

LINK

This is a good basic one that you can dress up easily. Don't get too cute with the sauce.

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(ps. What's up with that name? a tampon named saban?

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Poop on Saban!

I went through about 10 cookbooks, 5 YouTube videos, and this thread and here is how I did my "Stuffed Cabbage Rolls" tonight.

First let me say...it's a lot of work. Mainly boiling the head and taking off the leaves...not hard, just a pain in the butt.

I mixed 2 lbs of ground beef with an onion and two cups of rice. Seasoned it with Tony's, Worcestershire, and Hot sauce. I molded this into 2 inch long by 1 inch wide meat balls. And I seasoned them with kosher salt and fresh cracked black pepper. (I figured with the rice I need to add a little more seasoning than usual).

I sautéed an onion in 2 tbsp of bacon greese. Mixed two cans of chopped tomatoes with 29 oz Tomato sauce in a big mixing bowl mashing up the tomatoes.

I added half of the sauce to the onions and lined the bottom of my magnalite pot with left over leaves of the cabbage...I rolled the leaves with the meat balls and added the cabbage roll to the pot. It made a total of 26 cabbage rolls stacked two high. I added more leaves on top of the rolls and added enough water to cover.

Right now they are going to simmer for 2 hours...I will check on them after this post to make sure there is enough water.

I will let you know how it comes out and try to provide pictures.

PS-I plan on adding Ketchup to my sauce...it adds a nice touch to the final product.

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PS-I plan on adding Ketchup to my sauce

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Ketchup has vinegar, and HFCS depending upon whether the cheap variety or organic. Breaks down in the heat, runny. Concentrated tomato paste are usually just dried salt and tomato..provides that slightly pasty layer that lays on top of the rolls just right. Tastes better too.

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She used a little cinnamon/nutmeg for an extra twist.

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Some Mid-Eastern recipes have a 1 teaspoon of allspice, and/or pinch cinn/nutmeg.

Gotta be very careful if going that route, it can overpower the taste in a hurry.

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two hours is going to be way too long. The outer leaves will have the texture of Gerber baby food.

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Thanks...I just checked them and they were smelling good...and I rechecked my 2 recipes and they said 1H 30M to 1H 45M...so I will check them at 1 1/2 hours.

So my original post should have said 1.5 hours...thanks for the heads-up.