Dairy Keen - Home of the Train

Cabbage Rolls

I have fond and funny memories of my grandmother making cabbage rolls. She didn’t boil the cabbage leaves and they wouldn’t bend, she got very frustrated and ended up calling her mother for directions.
I didn’t have that exact recipe, but the internet is close at hand. I searched and found about 10 recipes that looked promising. I picked them apart and then combine the best ideas into this recipe. They tasted even better than I remembered, but I am still wondering what to do with the leftover cabbage. Should I make fish tacos, coleslaw, soup, or better yet corned beef and cabbage! Wow! Maybe I will need to buy more cabbage.

Cabbage Rolls
Serve 6-8

1 medium head of Green Cabbage

1 Cup Diced Onion
1 Tablespoon Garlic
2 Tablespoon Butter or Olive Oil

1 pound extra lean Hamburger
Or ¾ pound Hamburger and ¼ pound Italian Sausage
1 Cup Cooked Rice
1 Egg, beaten
1 teaspoon Salt
½ teaspoon Pepper
2 Tablespoons Worcestershire Sauce

1 Can (28 oz.) Italian Stewed Tomatoes
6 ounces V-8 Juice OR Chicken Broth
½ Cup Cream or Milk
1 Tablespoon Vinegar
1 Tablespoon Brown Sugar
1 teaspoon Salt

In a large soup pot bring enough water that will cover the entire cabbage to a boil. When the water comes to a boil, add the whole cabbage to the pot. Cook at simmer for 10 minutes, drain. Rinse in cold water; drain. Let cool a few minutes. Remove twelve to fourteen large outer leaves. Cut out the hard spine of each leaf, making a V shape in the leaf. Refrigerate remaining cabbage for another use.

In a large sauce pan sauté the onion and garlic in the butter until softened. Remove ½ of the mixture to be used in the filling, set this aside. Add the tomatoes, V-8 Juice, cream, vinegar, sugar and salt. Simmer while making the cabbage rolls.

To make the filling; in a large bowl combine the hamburger, sausage, the remaining onion mixture, rice, egg, seasonings, and Worcestershire Sauce. Mix well with your hands and divide into 12-14 portions (about 1/3 cup). *I use an ice cream scoop to portion them out.

Place ½ of the sauce into a 13×9 pan or a #12 Dutch Oven.

On a flat work surface, lay the cabbage leaf so that it curls upward. Place a portion of the stuffing onto the center of a leaf, fold in two sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down into the sauce in the prepared pan. Continue with the remaining leaves.

Put the remaining sauce on the top of the Cabbage Rolls. Cover with foil and bake at 350 degrees for 1 hour, or until thermometer into the center of a middle cabbage roll reads 160 degrees.

*I don’t like large chucks of tomato so I puree them before adding to the sauce.
** To make sure they are Gluten Free use GF Worcestershire Sauce.

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