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I use tomato soup to cook the cabbage rolls in. I used to use sauce, but someone had a better idea and it does make a big difference in taste. I'm afraid I don't have a written recipe for cabbage rolls. We also use sour cabbage which is better tasting, as long as you soak the cabbage in water and keep changing it until you get most of the acidity out.
This is a great recipe given to us by a dear friend, who is no longer with us. I always remember and her warm hospitality when we make her specialty dish. The secret ingredient is the sauerkraut -- gives it a tangy zip.
Sharon Fleming’s Cabbage Rolls
Sauerkraut
Cabbage
Ground beef and pork
Joe’s Stuff
Bay leaves
Onion
Garlic
Tomato sauce
Jasmine rice
Grease an ovenproof casserole, and put a layer of sauerkraut on the bottom. In a frypan, season and brown the ground meat and combine it with cooked rice. Peel off the outer leaves of the cabbage and boil them one at a time in salted water for exactly three minutes, then put them on a plate to cool. Fry the onion and garlic until the onions are just translucent, add to the meat mixture. Cut up the smaller leaves of cabbage and boil them until they are translucent, and add to the meat mixture. When the meat mixture is cool enough to handle, put it by small amounts into a cabbage leaf. Cut the tough core out of the end of the leaf, and roll the meat mixture up inside, securing it with a toothpick. Arrange the rolls on top of the sauerkraut and top with bay leaves and tomato sauce. Bake covered in a 300-325 degree oven for 45 minutes. You may want to take off the cover just at the end to reduce the liquid.
We had a busy day and it was so beautiful out we didn't want to spend the time inside cooking so no Cabbage Rolls for tonight. I am going to get some made the next rainy day. We BBQ'd Bison steaks tonight and they were so good I can't believe it. if you have never tried them they are better than beef. Tender juicy and so sweet and youdon't cook them like game meat just like beef. We are looking into buying a bison and sharing it with BIL as he has to watch his diet.
The best ones I have tasted are from M&M Shop.
As good as any home made version and I have made a few with recipes over the years.
My grandma has a great recipe for stuffed cabbage. I think I have it at home -- I'll check later and see if I can find it.
Off the top of my head, I think the ingredients are ground beef & ground pork, uncooked rice, chopped green pepper, onion, salt & pepper..... and the sauce is a can of tomatoes and maybe a can of tomato juice (but I'm not sure about that).
Rather than blanching the cabbage in hot water, my mom used to heat up the head of cabbage in the microwave and remove the outer leaves and then heat it up again, etc. I think that's a bit quicker than blanching.
If your hubby REALLY wants stuffed cabbage but you don't have the time and/or desire to make it, you can get pretty good pre-made stuffed cabbage at Costco :)
I have only made them once, but they were so good! A bit time consuming, but well worth the effort. Sorry not all the measurements are exact...
1 lb of cooked ground beef (with garlic and a bit of worchestershire sauce)
cooked rice (about 2-3 cups once cooked)
1/2 - 1 cup of frozen spinach (finely chopped - drained and dry)
cabbage leaves - blanched and pliable (one large head will do)
1 can or jar of pasta sauce (I used a mix of rosee sauce and traditional pasta sauce)
Mix meat, rice and spinach together.
Blanch head of cabbage and gently remove cabbage leaves by running under cold water. Repeat blanching the head and removing leaves until you get to the end.
Roll out a cabbage leaf. Put in about 1 tbsp full of mixture. Roll leaf and tuck ends. Place in baking dish, continue until finished. Empty can/jar of pasta sauce over cabbage rolls, hen add half a can/jar of water. cover and bake at 350 for 1 hour. Remove from oven and let stand for 15 mins before serving.
I wish I had a recipe for you. I LOVE cabbage rolls with a little sour cream on the side.
I know some make lazy man's cabbage rolls. It is all the same ingredients but made like a casserole (layered). It tastes just a great.
i have no recipe to share...i'm not a fan of cabbage rolls. but my mom used to make them....and instead of rolling the cabbage leaves, she'd core the cabbage and stuff it with the filling....she found it less time consuming...but i suspect they'd have to cook a while longer....good luck finding a good recipe.