For longer term, these cabbage rolls freeze really well too.
It's a strange thing...I've met lots of folks who profess not to like cabbage, but so far no one who doesn't like cabbage rolls! I've no idea why. Maybe it's because of the extra work involved, and this can be considerable if you're making a lot of them. But honestly, this recipe is so simple, and yet so good.
I decided to use the cabbage I wrote about last week, just perfect for this purpose. |
What you'll 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
What to do
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