i made Cabbage Rolls this weekend – I divided the ingredients in half in two bowls and used 1/2 lb ground beef for hubby and 1/2 ground turkey for me. I used 6 of the 12 cabbage leaves for hubby’s and 6 (actually only 5 – ground turkey is less dense than ground beef and I only got 5 out of the turkey which was fine for me) so we both got rolls (with 2 you get egg rolls…name that movie!)
So you see….. just about any recipe can be adapted to your tastes/likes. The sauce for this recipe is so good – it is so much more than just a can poured over your rolls and gives so much flavor to the cabbage rolls – make some for your supper. I don’t think you will be disappointed.
Stuffed Cabbage Rolls
12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
1 can (8 oz.) tomato sauce
1 can (14.5 oz) diced tomatoes, un-drained
3 Tbsp sugar
2 Tbsp vinegar
1/2 cup water
2 Tbsp cornstarch mixed with 1/4 cup cold water (will be used to thicken the sauce after rolls are cooked)
Drop cabbage leaves into boiling salted water (I find by cooking 6 at a time they do better); cover and cook for 3 minutes. Drain well. In bowl, combine meat, rice, onion, garlic, egg, salt, pepper, and milk. Mix well and divide between all 12 cabbage rolls, placing in center of each cabbage leaf. roll leaf around filling, fasten with toothpick. Place in baking dish.
For sauce, combine tomato sauce, diced tomatoes, sugar, vinegar and water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven for 45 minutes. Remove rolls and discard toothpicks. Place pan with juices (if metal pan you can place directly on stove eye – if you used a glass pan pour juices in to a sauce pan); over medium heat and stir cornstarch/water mixture into the sauce; bring to a boil and cook and whisk until thickened. pour thickened sauce over cabbage rolls or serve on the side.
Hope you enjoy this recipe as much as we have! Enjoy your week!