Stuffed Cabbage Rolls

When our local grocery store had cabbage on sale for a really great price, I got a head and put it in the fridge.  And there it sat.  Hmm, what to do with it?  The past several weeks have been busy and we’ve been trying to make easy and fast meals for the kids.  ( A lot of grilling!)  This past weekend, I decided I have GOT to do something with that cabbage.  So Stuffed Cabbage Rolls it was!  I really had no idea how everyone would take to these, but I forged ahead with it anyway.  It was a nice surprise to have everyone ask for seconds!   A low carb version is listed below the recipe.

I served these with herbed Italian bread and some buttery Brussels sprouts and sautéed pierogies.  NO I didn’t take any pictures. I just forgot! 

Stuffed Cabbage Rolls

Prep time:  60 minutes Cook time:  90 minutes

Ingredients

• 1 lb. ground chuck
• 1 lb. ground pork
• 2 medium or 1 large onion, chopped
• 2 tbsp. olive oil
• 2 Tbsp. fresh parsley
• 2 eggs, beaten
• 1 cup cooked brown rice
• 1 (28 oz.) can tomato sauce
• ¼ cup white vinegar
• 4 Tbsp. brown sugar
• ½ tsp. garlic powder
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. tomato paste
• ½ cup dry red wine
• 1 tsp. salt
• 1 tsp. pepper

Directions

1. Prepare the rice according to package directions, and allow to cool when finished.
2. Cook onions in olive oil until soft, about 5 minutes in a dutch oven or heavy pot.  Add the tomato paste, wine, salt, pepper, parsley.  Stir to combine and cook for 1 minute more.   Remove to a bowl and allow to cool.
3. In the same pot, sauté garlic in olive oil for about 30 seconds until soft.  Add the tomato sauce, vinegar, and brown sugar.  Simmer for 5 minutes. . Stir ½ cup of this tomato sauce into the onion mixture.
4. In a large bowl, add the ground meats, rice, and the onion mixture.  Combine with your hands just until mixed. 
5. Core the cabbage head with a paring knife.  In a large pot of boiling water, blanch the cabbage for about 5 minutes.  The outer leaves will start to peel off – with tongs, remove each leaf from the pot and place in a colander in the sink to drain and cool. 
6. Place the largest outer leaves in the bottom of a 9 x 13” casserole dish to keep the cabbage rolls from sticking.  Find at least 12-15 good-sized leaves that will be used for wrapping and set aside.  The smaller leaves and the remainder of the head can be discarded.  For the leaves that will be used for wrapping, cut out the tough center vein with a paring knife.
7. Assemble:  Place about 1/3 cup of meat mixture in the center of each leaf and roll up tightly, tucking in the ends.  Place seam side down in the casserole dish.  Ladle the remaining tomato sauce over all of the cabbage rolls in the dish and bake for about 1 ½ hours at 350.  Serve with sour cream.  Serves 8-10.

 Low Carb Cabbage Rolls

Omit the rice when making the meat filling and omit the tomato sauce.   I baked some rice-free cabbage rolls in a separate dish for my husband who is trying to reduce his carb intake.