re: Cabbage rolls...

Very nice!

An old Lebanese family recipe.


Mind sharing some of the flavors and method?


Sure. To make them our way very carefully preparing the leaves is by far most tedious part. Getting the correct size leaves and having them limp enough to stay together wo the tucking . My rice mixture includes ground round onion mix garlic salt tomato sauce and butter . Always use Uncle Bens Original as per mommas orders RIP. Must roll size of cigar no bigger because of swelling and getting them out of pot. Must stagger the layering carefully in pot. I keep two big course leaves for every pack place one bottom of pot and one on top. Lightly simmer 30 minutes in tomato sauce ,chopped garlic and lemon juice salted to taste. I place a weighted plate over top of rolls while cooking. I leave them in pot overnight, that’s only way you can remove the intact . Place in serving dish spoon over sauce reheat in microwave. Lots of trial and error with the process has taken place and I reclaim about 90 % of rools,If boil rolls at all they come apart and become casserole….. Allow at least 2 days if attempt to do a bunch. They freeze very well in dbl HD foil wraps. As mentioned a true labor of love, 10 hors total to finish toast batch. Good cooking to you folks

I love the rolls but I'm the only one who eats them in my house and it's to much labor for 1 person. I'll do a little cabbage casserole instead. I put round meat, rotel, onions, bell pepper, rice, tomato sauce and a small head of cabbage. Mix it all up in a tin foil pan, cover it tightly with foil and bake it for 1 1/2-2 hours.

Do you put raw rice in the meat mixture?