May 5, 2014
Stuffed Cabbage Rolls
Once in a while my lovely husband will suggest I make something in particular. Over the years he has mentioned how much he loved his mother's stuffed cabbage rolls, and I would make a mental note to try making them sometime in the future but would eventually forget about it. I had never even tried a stuffed cabbage roll, so the prospect of making something I've never actually tasted before is a little daunting. I mean, if you've never tried it how are you supposed to know what it should taste like? I will also admit that stuffed cabbage rolls seemed like an outdated type of recipe...I mean, you don't exactly see it on menus at restaurants. It just seems like one of those recipes people just don't make much anymore.
A few weeks ago, out of the blue my husband said "Let's make stuffed cabbage rolls." So I said OK, but explained my thought process on the subject, and he said "Don't worry, we'll do it together. I know how they are supposed to look and how they should taste, so between the two of us we'll figure it out." He enjoys cooking, but for the most part leaves it to me. However, I really do enjoy the times we cook together. We work well together in the kitchen, and so making these cabbage rolls was actually fun for both of us.
They turned out to be just fabulously delicious. I was quite surprised by how much I liked them. I can't believe I've spent all these years missing out on such a yummy healthy meal! No longer do I feel like this is an outdated dish. In fact, it needs to make a comeback! Try these people. I'm positive you won't be disappointed.
Stuffed Cabbage Rolls - makes 10 rolls, or 5 servings
1 1/4 lb ground beef
1 tsp salt
1/2 tsp pepper
1/4 cup + 1 tbsp onion, diced
3/4 cup rice, cooked
1 cup tomato soup
10 large cabbage leaves
14-15oz can crushed tomatoes
1/4 cup red wine
2 tsp garlic, chopped
1 tsp sugar
2 tsp dried parsley
Drizzle about a tbsp of olive oil into a small saucepan, and heat on medium-low. Add the chopped garlic and saute for 2 minutes. Add the can of crushed tomatoes, wine, sugar and parsley and stir well to combine. Simmer sauce for about 15 minutes, then remove from heat and stir in cup of tomato soup and set aside to cool a little.
Fill a large pot with water, add 1 tbsp of salt and bring to a boil. Add the cabbage and boil for about 4 minutes. Remove cabbage, rinse in cold water and set aside. Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray, and put about 1/2 cup of sauce into bottom of dish and spread around evenly.
In a large bowl add your beef, cooked rice, egg, onion, salt & pepper and 1/4 cup of the sauce mixture. Mix everything together gently, and divide into 10 equal parts (you don't have to actually do this physically, but just kind of divide it up in the bowl so you have a general idea of how much to put in each roll). Lay one cabbage leave flat and add 1/10 of the meat mixture to the center of the leaf. Fold the two end sides up, then roll it up completely (like you would a burrito) and place in a 13 x 9 baking dish, seam side down. Repeat until meat mixture is used up - it should make 10 rolls. Pour remaining sauce all over the top, and cover the pan with tin foil. Place in preheated oven and cook for about an hour, or until meat is cooked through.