Tuesday, May 11, 2010

My Recipe for Cabbage Rolls

I've been asked numerous times about my recipe for cabbage rolls (so here it is).  Hope you enjoy it as much as my family does!

Keep in mind that I don't have exact measurements (Sorry!), since I'm a dump it all in a bowl and mix it up kinda girl.  I also use around 4 pounds of hamburger (since #1 I have a big family and #2 I like to freeze some for another night's dinner).

Rice (cooked)
Basil Leaves
Worcheshire Sauce
Tomato Sauce

Now, you can do this one of two ways (I've done it both ways).  The easiest way is to peel off the cabbage leaves and boil them in a pot of water (the other way is to boil the whole cabbage head and then peel the leaves).  

While the cabbage is boiling, mix together the hamburger, a few dashes of salt and pepper, a small chopped onion, rice (one of those boil in the bag size is the perfect amount), some basil leaves, oregano and a splash or two (or 3 depending on how much hamburger you are using) of worcheshire sauce.   Preheat oven to 375*.

Shape into balls about the size of your palm and then roll the cabbage around the meat mixture.

Place them in a roasting pan.

Pour tomato sauce over top of the cabbage rolls, then fill the can up with water and pour that on top as well.  Bake for about an hour.   I always use that time to peel, boil and mash some potatoes to serve with the cabbage rolls.

Easy Peasy and Delicious!
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