I found a recipe for cabbage rolls in an issue of Martha Stewart
Living about a year ago and just loved them. I probably have made them at least a half dozen times since and have modified the recipe to make it my own. These are simply fantastic, one of my very favorite. They are topped with my Marinara Sauce featured in a previous blog The link is here.--->>>
Foodie Mama's Marinara Sauce. The sauce recipe can be cut in half.
The majority of my recipes are very easy to prepare. And I would not say this is difficult, just a bit time consuming. Give yourself at least two hours to make this delicious dish. It can be prepped the night before and baked the following day as well. A lower fat version can be made by using all lean ground beef, skipping the ground pork.
Keep it yummy,
Foodie Mama
Cabbage Rolls:
1 qt Marinara Sauce (see link to Foodie Mama's Marinara Sauce above)
1 Large Head Cabbage, 2 - 3 lb (I used Savoy but any will work)
12 oz Ground Pork
12 oz Ground Beef Chuck
2 C Cooked Brown Rice (cook according to package instructions)
1 T Dehydrated Onion, minced
2 T Dried Parsley
1 t Chili Powder (optional)
1 t Salt
Bring a large pot of salted water to a boil. Add cabbage head and cook until outer leaves are tender, 3 - 4 minutes (see figure 1). Remove cabbage from water and place in colander to drain (see figure 2). Peel outer layer of leaves and place on paper towel to dry (see figure 3). Return remaining cabbage to boiling water and repeat until all leaves are cooked. Select 18 - 20 large leaves and set aside.
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| Figure 1 |
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| Figure 2 |
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| Figure 3 |
Preheat oven to 375 degrees. In a large bowl, gently sir together the cooked rice, the ground beef, ground pork, onion, parsley, chili powder and salt (see figure 4).
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| Figure 4 |
For each cabbage leaf, trim the thick part of the rib with a paring knife (see figure 5). Scoop about 1/4 cup filling (less for smaller leaves) and place near the center of each leaf (see figure 6). Fold stem end of cabbage over filling. Fold in sides of cabbage (see figure 7). Carefully roll cabbage over to form a package, overlapping ends to seal (see figure 8). Transfer each leaf, seam side down, to a large shallow baking dish (see figure 9).
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| Figure 5 |
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| Figure 6 |
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| Figure 7 |
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| Figure 8 |
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| Figure 9 |
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Pour the marinara sauce over the cabbage rolls (see figure 10). Cover with aluminum foil and bake until cooked through and cabbage is tender, about an hour and 15 minutes.
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| Figure 10 |
