I have made cabbage rolls before, but like I have said in previous posts my mom always finds the best recipes (and is the best cook)! She made these cabbage rolls for our rehearsal dinner and they were a hit!! I decided to give them a try tonight! There is a decent amount of “prep” work but they weren’t overly exhausting! This recipe is from Canadian Living. I forgot to take a picture of them all in the roasting pan, but I did get a shot of our lunch for tomorrow!!
This recipe says it makes 24 rolls, but I only made 8. I was very generous on the filling! You could put less filling and make more; it is entirely up to you!!
- 1 head of green cabbage
- 2 tbsp butter
- 2 large onions, sliced
- ¼ tsp caraway seeds
- ¼ tsp each salt and pepper
- 3 tbsp brown sugar
- 2 cans crushed tomatoes
- 2 tbsp butter
- 1 onion, chopped
- 4 garlic cloves, minced
- ½ tsp thyme
- Pinch cayenne pepper
- ½ cup long grain rice
- 1¼ cup chicken stock
- 1½ lb ground beef
- ½ cup chopped parsley
- 2 tbsp chopped dill
- 1 egg, lightly beaten
- ¾ tsp each salt and pepper
- In a large pot of boiling salted water, blanch cored cabbage for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
- Carefully pull off leaves from cabbage (as many as you want to make, plus a couple extra). Cut out coarse veins and pat dry. Set aside.
- In a large skillet, melt butter over medium heat. Sauté onions, caraway seeds, salt and pepper for about 10 minutes.
- Add sugar and cook for 2 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer for 30 minutes.
- Filling: In a saucepan, melt butter over medium heat. Cook onion, garlic, thyme and cayenne pepper for about 10 minutes.
- Add rice and stir for 1 minute. Add stock and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Put rice in a large bowl and let it cool for 5 minutes. Stir in ground beef, parsley, dill, egg, salt and pepper.
- Spread 1 cup of tomato mixture in roasting pan.
- Spoon filling onto centre of all leaves; fold ends and one side over filling and roll up. Arrange in a single layer and top with remaining tomato mixture. (Note: If you can make more than one layer, top bottom layer with half of tomato mixture and place other layer on top). Top with extra cabbage leaves to prevent scorching.
- Cover and bake in 350oF oven for about 2 hours, or until tender.
- Optional: We added cheese before serving :)