These cabbage rolls freeze well.
Prep Time: approx. 30 Minutes. Cook Time: approx. 2 Hours
Ready in: approx. 2 Hours 30 Minutes. Makes 12 servings.
Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
I would make my cabbage rolls just like any other person would by cooking the leaves so they come off easily. Take your hamburger and pork along with your onion, mix that with your spices omitting the rice and roll up your cabbage rolls. I use tomato soup in my cabbage rolls and at the very top I use approximately 4-5 slices of bacon laid right on top of the last layer before going into the oven. That gives them a "smokey" flavor. (09/06/2007)
By Chris from Latrobe, PA
My mom used to make cabbage rolls all the time. You bring a large pot of water to a boil and put the whole head of cabbage in the boiling water for just a few minutes until the leaves are pliable. (about 5 to 10 minutes) Remove the cabbage head and put it on a plate to cool and drain. Peel off some of the outer leaves (about 10 or 12)
In a mixing bowl, combine approximately 1 cup of ground beef with 1/2 cup uncooked rice. Mix well. Put about 1/2 cup of the meat mixture into the center of the cabbage leaf and wrap.
Make a gravy from 1 can of tomato soup, 1/2 soup can of red wine vinegar, 1/2 soup can of water, salt, pepper, worchestire sauce and a few teaspoons of sugar. Mix well.
Put the cabbage rolls in a large, flat skillet with a tight fitting lid. Pour the gravy over the top. You can thinly slice some of the remaining cabbage and sprinkle that in the gravy. Slowly simmer about 1 hour with a tight fitting lid on the skillet. (09/06/2007)
By Kathy H.
Par-boil cabbage to remove leaves. Combine meat, onion, oatmeal, garlic, salt and pepper; add picante sauce.
Roll meat mixture onto cabbage leaves. Fold under tips and put into a pot roast pan.
Pour either juice or tomato sauce over rolls. Add enough water to cook.
Simmer on top of stove for 1 hour.
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