Kasey's Homemade Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 Whole Cabbage Head (Large) MEAT MIXTURE6 1/4 Cup Lean Ground Beef2 Eggs1.5 Cups Chopped Onion1/3 Cup Melted Butter (or less if you prefer)3 Cloves of Garlic (Minced)1 Cup Basmati or Whiite Long Grain Rice (uncooked)To your taste: Salt, black pepperArabic mixed Spice (2 tsp. optional)SAUCE:1 tsp. Olive Oil 1Tbsp. Canola Oil3 Maggie (or similar) Chicken flavor Stock Cubes3Cup Canned Tomato Sauce3 Cups. Red Tomatoes Chopped(Fresh Ripe)1 2/3 Cup Chicken Broth (I used from a carton)2.5 Cups of Water (or you can add more or less as you go)BOTTOM of POT: (Not calculated in nutrition info)To prevent burning. I just place a small amount of oil in the bottom of the deep pot I am going to use...then I slice potatoes thick and add 2 layers of the sliced potatoes. Tastes really good too :)
YIELDS: Approx 30 Cabbage Rolls
STEP 1:
Cut most of the stem part of the cabbage out. Whatever you can get to.
THEN Boil the Cabbage in water for about 15mins. take some tongs and gently remove each leave, placing on a plate...one by one as they get easy to take off. Then when the end comes keep those tiny leaves aside. Then I place the loose leaves back in the water for a few minutes to soften. Remove and run cold water over them in a strainer.
MEAT MIXTURE:
I make this as I am waiting for the cabbage to be seperated and as I separate them.
In a large bowl, add ground beef, chopped onions, spices, eggs, melted butter, garlic, and uncooked rice. Mix well with your hands until nice and smooth.
SAUCE:
In a skillet, add the oil, chicken stick cubes, chopped tomatoes, 1/2 of the water. tomato sauce, some pepper and 1/2 the chicken broth. Then I sautee until it is like stewed tomatoes.
READY THE POT:
BOTTOM of POT: (Not calculated in nutrition info)
To prevent burning. I just place a small amount of oil in the bottom of the deep pot I am going to use...then I slice potatoes thick and add 2 layers of the sliced potatoes. Tastes really good too :
THEN...
WRAP THE CABBAGE ROLLS: (you can youtube how to)
This makes about 30 nice size cabbage rolls, you can google or youtube on how to wrap them.
DON'T FORGET to remove the hard "rib" in the middle just by slicing it flush with the rest of the leaf.
As you make them...layer them around and around the deep pot in layers on top of the potatoes, very close and tight together. Then when the cabbage rolls are complete. Add the SAUCE MIXTURE.. and any extra water and broth you need to cover the cabbage rolls. THEN I take a knife or something long and thin and "move" the cabbage rolls over a slight bit to allow the broth/sauce to go down to the bottom as well.
ANY LEFTOVER meat I make into little balls on the top...then layer with leftover cabbage.
NOW place a PLATE that is a little smaller than the diameter of the pot to keep the cabbage rolls snugly in place while they boil.
Place on med-high heat until boiling and reduce to about 6. Simmer for 1 hour 15 mins or a little longer.
Hope you love them. They are really nice with plain yogurt. And really yummy when you let them cool in the pot a bit and sit in the juices.
Enjoy!
Number of Servings: 30
Recipe submitted by SparkPeople user CANADAUAE.
STEP 1:
Cut most of the stem part of the cabbage out. Whatever you can get to.
THEN Boil the Cabbage in water for about 15mins. take some tongs and gently remove each leave, placing on a plate...one by one as they get easy to take off. Then when the end comes keep those tiny leaves aside. Then I place the loose leaves back in the water for a few minutes to soften. Remove and run cold water over them in a strainer.
MEAT MIXTURE:
I make this as I am waiting for the cabbage to be seperated and as I separate them.
In a large bowl, add ground beef, chopped onions, spices, eggs, melted butter, garlic, and uncooked rice. Mix well with your hands until nice and smooth.
SAUCE:
In a skillet, add the oil, chicken stick cubes, chopped tomatoes, 1/2 of the water. tomato sauce, some pepper and 1/2 the chicken broth. Then I sautee until it is like stewed tomatoes.
READY THE POT:
BOTTOM of POT: (Not calculated in nutrition info)
To prevent burning. I just place a small amount of oil in the bottom of the deep pot I am going to use...then I slice potatoes thick and add 2 layers of the sliced potatoes. Tastes really good too :
THEN...
WRAP THE CABBAGE ROLLS: (you can youtube how to)
This makes about 30 nice size cabbage rolls, you can google or youtube on how to wrap them.
DON'T FORGET to remove the hard "rib" in the middle just by slicing it flush with the rest of the leaf.
As you make them...layer them around and around the deep pot in layers on top of the potatoes, very close and tight together. Then when the cabbage rolls are complete. Add the SAUCE MIXTURE.. and any extra water and broth you need to cover the cabbage rolls. THEN I take a knife or something long and thin and "move" the cabbage rolls over a slight bit to allow the broth/sauce to go down to the bottom as well.
ANY LEFTOVER meat I make into little balls on the top...then layer with leftover cabbage.
NOW place a PLATE that is a little smaller than the diameter of the pot to keep the cabbage rolls snugly in place while they boil.
Place on med-high heat until boiling and reduce to about 6. Simmer for 1 hour 15 mins or a little longer.
Hope you love them. They are really nice with plain yogurt. And really yummy when you let them cool in the pot a bit and sit in the juices.
Enjoy!
Number of Servings: 30
Recipe submitted by SparkPeople user CANADAUAE.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 11.6 g
- Cholesterol: 50.3 mg
- Sodium: 304.6 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.7 g
- Protein: 10.1 g
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