You must be logged in to post a review.
Cabbage Rolls are peasant food… which means you can serve a crowd on a dime. But that’s not why I love them… I love them because they are so delicious and comforting. My mom always served them with a side of sausage and homemade biscuits. They are wonderful made a day ahead and cooked when needed.
Cook the rice according to package instructions. When done, set it aside.
Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife and remove any damaged outer leaves. Add the head of cabbage to the boiling water. Once the leaves start to soften, use tongs to gently peel away the leaves, trying hard to keep each leaf whole. Blanch cabbage for about 5 minutes until leaves start to soften. Remove cabbage from the heat and strain in a colander.
To make the filling add olive oil to a large frying pan. Saute onion over medium high heat about 5 minutes, add garlic and cook for about 1 minute. Add the hamburger and cook until brown. Salt and pepper to taste.
Remove from heat and mix hamburger mixture with the cooked rice in a large bowl. The key to this dish is to really add flavor with salt and a generous amount of pepper to taste– don’t under season or you will have bland cabbage rolls…. not good. Season baby, season!
Once the cabbage leaves are cool you can add the filling. Use as many of the cabbage leaves as possible until you get to the center of the head of cabbage, where the leaves are white and too small to use. If desired, you can carefully cut away the large center vein from each leaf. Spoon the filling into each leaf and wrap like a package.
Place the rolls touching each other in a 9″ x 13″ casserole dish. Pour the can of tomato sauce over the top.
Cover tightly with foil. Place in a 325 degree oven for 2 hours or a 300 degree oven for 3 hours.
Makes about 12 rolls.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!