The cabbage rolls at Easter dinner were a hit. Everyone enjoyed them. They were huge, stuffed full and made with love. I’m pretty sure my grandpa would have eaten them all if he were still alive. Cabbage rolls were one of his favorite foods. I was told that making cabbage rolls is a long and difficult process. I didn’t find that true at all. Here’s the recipe so you can try it out, they’re very delicious.
- 2 large cabbage heads
- 2 tbsp butter
- 4 cups white rice
- 2 small packages of ground beef (or pork, can be both)
- 1 tsp celery salt
- large white onion, diced
- 3 cloves garlic, minced
- large can of tomato juice
- 2 cans of tomato sauce
Pre-heat oven to 425F.
1. Freeze cabbage heads two nights before you make cabbage rolls. Once thawed they will be soft and pliable enough to fold. Take out the night before and thaw.
2. In a large pan, sautée onions and garlic in melted butter until onions are translucent. In a large pot cook rice according to instructions. Fluff, set aside.
3. In a large bowl add meat (no need to pre-cook) and combine rice, celery salt and half of sautéed onion. Mix well.
4. Line pan with cabbage leaves. This prevents the rolls from burning.
5. Take one leaf, add two tablespoons of mixture of meat and rice and add to the leaf closest to the narrow part of the leaf. Fold bottom, then sides and roll.
6. Line pan with cabbage rolls. In a medium sized pot combine tomato juice and tomato soup over medium heat until warm. Add remainder of sautéed onions. Pour over cabbage rolls. Line the top of the rolls with cabbage leafs (you should have enough left over to do this).
Cover with tin foil and bake in oven for 1 hour and 45 minutes. By this time the meat should be cooked. Cut in to one to test. If not full cooked, put back in oven for 20-25 minutes. Remove from oven, let sit for 10 minutes. Remove top layer of cabbage leaves (prevents tops of rolls from burning). Serve and enjoy.