I decided to use the cabbage I wrote about last week, just perfect for this purpose.
One of the things that can be a bit of a pain when making cabbage rolls is to have some cooked rice on hand for the filling, and, dang, you don't always have some. But in this old recipe of mine you just use uncooked rice. It's nice, and very adjustable. A pound of ground goes a long way to feed a family, and if by chance you have leftovers, they're even more delicious the next day. And don’t forget the dill! It really gives a wonderful flavor to these delicious rolls.
For longer term, these cabbage rolls freeze really well too.
This is what you need
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dried dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
This is what you do
Cook cabbage in boiling water just until outer leaves pull away easily from head.
Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender. Yield: 6 servings.
Originally published as Old-Fashioned Cabbage Rolls in Country Woman September/October 1994, p33