Cabbage Rolls

Here is a recipe for my current favorite dinner.  These are super-yummy and nutritious comfort food that can me made in advance or in stages.

fill a leaf and roll it upmaking the sauce while I form the cabbage rolls

ready for the oven

Those of you who want precise measurements will be frustrated by this “recipe.”

Take a head of green cabbage.  Flip it over and use a knife to cut a cone into the core.  You can get the core out or not, but scoring that area will allow you to peel the leaves away later.  Simmer enough water in a large pot so that you can cover the head of cabbage. Let the head simmer while you start the filling.  This is what I added on this occasion:

  • Ground beef
  • pre-cooked rice
  • bell peppers ( I used dehydrated from my garden)
  • dehydrated kale 
  • onion
  • lots of garlic
  • salt, pepper, oregano, and paprika
  • Tabasco 
  • canned crushed tomatoes (I used my own crushed) 

You can make the filling however you wish.  You could change nearly everything.  Other ingredients that come to mind are: quinoa, beans, eggplant, raisins, lamb)

Once you see the cabbage head getting loose and a bit translucent on the outer leaves, take it out of the water and let it cool a bit.  When you can handle it, carefully remove the leaves.  If they are not easily removed, put it back in the water.

Fill each leaf and roll it up burrito style.  Lay them side by side in a casserole dish.  I always make extras with the goal of using thewhole head of cabbage and freezing enough for another meal.  For freezing, I separate them on a cookie sheet, freeze hard and then bag them up.  If you do it this way, you can remove them one by one as you want them. 

Now, the sauce.  To me, this is the important part.  A cabbage roll is a cabbage roll if it has this sweet and sour tomato sauce.  I take the now empty filling pan, add a large can of crushed or diced or pureed tomatoes.  Also add a 1/4 c of white vinegar and 1/4 c of sweetener ( I use agave nectar, but brown sugar is nice if you can have it).  I season with salt, Tabasco, pepper, garlic cloves (just a bit!), and a sprinkle of cinnamon. Taste as you go and you will get the seasoning right.  I also add as much chicken broth needed to make enough sauce to make sure the rolls are well immersed in the sauce.  They don’t have to be covered, but should be surrounded with sauce.  Adjust seasonings, sugar, and vinegar as needed to get enough sauce.

Cover with foil and bake at 425 for 30 minutes.

One Comment on “Cabbage Rolls

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