This cabbage roll recipe makes a large number of cabbage rolls. This recipe makes 30 cabbage rolls and I personally use four pans so that I can cover and freeze three and have one to enjoy for dinner that night. Since cabbage rolls can be a lot of work, having some help is often invited.
Yield 30 Cabbage Rolls
Cabbage leaves stuffed with a mixture of pork, beef, rice, and spices.
- 2 Large Heads of Cabbage
- 2 Tbsp - Butter
- 2 Large - White Onions, Sliced Thinly
- 1/4 Tsp - Caraway Seeds, Crushed
- 1/4 Tsp - Salt
- 1/4 Tsp - Pepper
- 2 - 796 ml cans Diced Tomatoes, pureed
- 8 Strips - Bacon
- 2 Tbsp - Butter
- 3 - Onions, Chopped
- 4 - Cloves of Garlic, Minced
- 1/2 Cup - Celery, Finely Chopped
- 1-1/2 Tsp - Dried Oregano
- 1/2 Tsp - Dried Thyme
- 1 Pinch - Cayenne Pepper
- 2 Cups - Cooked Rice
- 1.5 lb - Lean Ground Beef
- 1 lb - Ground Pork
- 1/2 Cup - Fresh Parsley, Chopped
- 2 Tbsp - Fresh Dill, Chopped
- 2 - Egg, beaten
- 1 tsp - Salt
- 1 tsp - Pepper
- In a large stock pot melt butter over medium heat.
- Add sliced onions, caraway seeds, salt and pepper and saute.
- Saute for approximately 10 minutes, stirring often to ensure the onions brown nicely but not do become crisp.
- Puree cans of diced tomato in a blender or with an emulsion blender, add to stock pot.
- Simmer for about 30 minutes or until thickened.
- Remove from heat and set aside.
- Slice raw bacon into 1/2 inch pieces.
- In a large pan, fry bacon.
- Add onions, garlic, celery, thyme, and cayenne pepper to the pan, stirring occasionally, for about 10 minutes or until softened.
- Transfer vegetable mixture to a large bowl and set aside.
- Add ground pork and beef to fry pan and cook thoroughly.
- Once ground meat is cooked transfer to the large bowl with the vegetable mixture.
- Add cooked rice to the large bowl and blend well. Set aside for 5-10 minutes to cool.
- Stir in fresh dill, parsley, beaten eggs, salt, and pepper.
- Core cabbages and stab a large fork into the center of the cored area.
- In the largest pot you have and water and salt, bring to a boil and blanch each cabbage head separately for about 5-8 minutes or until leaves soften.
- Working from the core end use tongs to separate outer softened leaves from cabbage. Working inwards as each leaf softens.
- Carefully remove leaves from pot and set aside on paper towels to cool and drain excess water.
- Once you have about 30 similar sized leaves removed from between the 2 cabbage heads and thoroughly softened you can begin wrapping.
- Cut out the bottom portion of the course veins.
Preparation of Rolls:
- Spread 1/2 cup of the of the tomato sauce mixture onto the bottom of each of the (4) 2-liter oven proof baking dishes.
- Spoon 1/4 cup of the filling onto the center of each cabbage leave. (I work from the bottom end where I removed part of the tough vein and wrap it over first. Then I fold in the side and roll up.)
- Arrange the rolls into the baking dish seam side down.
- Distribute the remaining tomato sauce over the pans.
- Cover the pans with tin foil and seal the edges.
- Cook covered dish in the oven for 40 minutes or until tender.
- Serve with a dollop of sour cream on top if desired.
Serving Size 1 Cabbage Roll
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 4 g
Sodium 238 mg
Total Carbohydrates 11 g
Dietary Fiber 2 g
Sugars 2 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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