Cabbage rolls are one of my husband’s favorite dishes to eat for dinner. He kindly requested them last night and I thought I would share our recipe. It has taken me several tries to get it “just right” but totally worth it. These little babies are a true comfort food and I hope you try them and like them. This time around I made a huge pot so we can eat them again as leftovers as well as freeze a batch for later.
All you need is: 3lbs ground beef (I used 97/3 lean), 2 large cans crushed tomatoes, 1 small can tomato sauce, 3/4 cup rice, 3 small onions, 4 cloves garlic, 3 eggs, salt, pepper, garlic and onion powder, 3 heads of cabbage.
Start by placing the cabbage heads in hot water for about 15 min. This allows the leaves to soften for rolling.
Next, put the ground beef, onions, garlic, rice, seasoning and eggs into a large bowl and mix well. I use my hands as it allows faster and more thorough mixing.
Once the mixture is ready take a cabbage leaf and cut the stem part in a triangle shape and discard. The cabbage will roll much better without the stem part.
Place about 2 table spoons of the mixture on the end of the leaf.
Fold the sides of the leaf in and then roll from the back.
When you get to the end you should have a nice little package.
Place the cabbage roll in a pan on top of 1 can crushed tomatoes and the small can of tomato sauce as well as leftover cabbage that has been chopped up.
Once you have filled the pan with rolls, cover them with the 2nd can of crushed tomatoes and more chopped cabbage.
Cover the pan and bake for 3 hours at 250 degrees.
I usually serve them on top of mashed potatoes. ENJOY!!!!