The Pioneer Woman Tasty Kitchen
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Cabbage Rolls

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

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.

Ingredients

  • 2 cups Uncooked Long Grain Rice
  • 1 whole Head Of Green Cabbage
  • 1 Tablespoon Olive Oil
  • ½ whole Medium Onion, Finely Diced
  • 1 clove Garlic, Finely Minced
  • ½ pounds Hamburger
  • Salt And Pepper, to taste
  • 1 can (14.5 Oz.) Tomato Sauce

Preparation

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.

Serve warm.

Makes about 12 rolls.

9 Comments

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Tra1978 on 8.11.2010

Are they freezeable? Could you freeze them in smaller portions?

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on 5.27.2010

Cabbage Rolls, I havn’t had those for years. My mom and dad made a mean cabbage roll but a little diffirent than this methode. I’ll have to revisit that one of these days.

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sarcasticquilter on 5.5.2010

Not exactly the way we make them in my family but similar. For a different taste, whoever wants one, instead of hamburg, mix ground veal and lamb together. It’s a special version of the poor man’s food. :)

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callimakesdo on 4.29.2010

I forgot to mention sour cream! Most of my family loves them with a dollop of sour cream.

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DeaMariella on 4.29.2010

The way my grandma always made them took a bit longer — as it was raw meat and uncooked rice that we put in the cabbage leaves. We then boiled it in watered down tomato soup until it was done. :-P It makes the whole house smell like cooking cabbage, so as long as you’re a fan of that (I am, fiance isn’t), you’re set!

3 Reviews

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Lori Culver on 2.14.2012

Easy and very tasty!

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cate3108 on 9.21.2010

Needs something added. Definitely needs more sauce. Very easy.

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gordian1 on 5.25.2010

If you like comfort food the Ukrainian way then these are the bomb! Calli is right–they need lots of salt and especially pepper in the meat-rice mixture.

We had these with a dollop of sour cream on top and a smoked pork chop (my wife hates sausages) on the side.

This was a great meal! Even our grandkids loved it.

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