Cabbage rolls recipe????

Executive Member Joined: Dec 03 2006 Posts: 341

anyone have an easy and good cabbage roll recipe - I guess with meat and maybe rice in it that freezes well?
thanks

Active Poster Joined: Nov 06 2010 Posts: 29

I found this recipe on Culinary Kosher and made it this AM- Was VERY easy to make and I put it in the freezer to use for Succos.

Vivian's Stuffed Cabbage - The Easy Way

Ingredients: Make a roux
3 tablespoon/s Oil
2 tablespoon/s Flour
Sauce
1 can/s Tomato Sauce - Large
1 cup/s Brown Sugar
1/4 cup/s Lemon Juice
1 handful White Raisins
Cabbage
2 White Cabbages Leaves Separated
Meat Mixture
1 Egg
1 1/2 pound/s Ground Meat
1 cup/s Rice Cooked
1 shake Chopped Onion
1 shake Salt
Preparation: Pre-heat oven to 350 degrees.
(1) In a medium saucepan, heat oil and add flour, mixing with a wooden spoon until you get a nice paste of lightly browned flour.
(2) Add the tomato sauce, brown sugar and lemon juice and optional raisins. Mix to thicken and boil up on low flame for 10 minutes.
(3) Prepare cabbage one of three ways: (a) boil the cabbage and after it cools, separate leaves and check or (b) put in freezer overnight and thaw it. The leaves will come off more easily this way. You may need to use a knife to cut the leaves from the core.
(c) use shredded cabbage or check your cabbage and shred it yourself.
(4)Prepare meat mixture: add different chopped meats, egg, chopped onion and salt.
(5) Put heaping tablespoon of meat into the cabbage leaf and roll up (sorry - it's hard to give that technique here). If you have extra meat, make meatballs and add to the container.
OR make meaballs and add to shredded cabbage.
(6) Now here's my trick - Instead of adding the filled cabbage leaves to the sauce, I line doubled aluminum 9x13 containers (for stability) or smaller sizes (always doubled) with some shredded cabbage (so it won't burn on the bottom) and add the filled leaves to the container. Then I add the sauce to that filled container. Portion it out so that you have the right amount of stuffed cabbage for the meals your making and mark the cover with the number of pieces you made.

Cook covered for at least 2 hours.
Helpful Hints: (1) On Pesach I substitute potato starch for the flour and it works, as long as you watch that it doesn't burn. I also add cooked sweet potato to the mixture instead of the rice.
(2)You can also substitute tomato juice for the sauce, but I think it comes out better with the sauce.
(3) Meat - I mix the meats - using ground meat and chopped turkey or chicken.
(4) Rice - I like to use combination rice - mixed with different grains. It makes it crunchier.
(5) Cabbage - if you don't have time to separate cabbage leaves, you can make the same recipe but just use shredded cabbage. It is just as delicious.

Enjoy!
Gmar Chasima Tova

Executive Member Joined: Dec 03 2006 Posts: 341

thank you. if I freeze it is it easy to roll up once it's thawed?

Executive Member Joined: Dec 03 2006 Posts: 341

2 White Cabbages Leaves Separated

sorry, forgot to ask - when you say 2 white cabbage leaves- do you mean two whole cabbages? thanks

Active Poster Joined: Nov 06 2010 Posts: 29

I put the cabbage in the freezer and once I defrosted it, it was very easy to roll them. It does mean 2 heads of cabbage( or I just used one large one and I got 12 rolls from it.

Really easy to prepare.