My mom makes Stuffed Cabbage rolls and I love them. Ive made them over the yrs and they are close to moms but not quite. But it still tasted good. The part I hate tho is rolling each one. When I don't have a lot of time its tedious. I saw a recipe for a stuffed cabbage skillet dish that used most of the ingredients but was quick. I thought that was a great idea and maybe one day Ill adapt my own recipe a bit more to do that.
But since I
grew up with this, I really feel the best cabbage rolls are the ones
that take time to cook in the oven. One day awhile back I started to
make this only to find that half of the head of cabbage I had, had these
dark lines running on some of the cabbage veins. Well of course I don't
know what it was, I thought perhaps it got too cold in the grocery
store cuz it was weird..it really was only on half the head. So I didn't
use the leaves that had that on it. But because of that I didn't have
enough to make the whole recipe right.
It was then I remembered
that skillet dish I saw and thought...hey I don't need all the cabbage.
Ill just layer it and make it the same. It worked out great and
honestly is faster to put together and easier to serve. I tweaked this
recipe a bit more now and last nites dinner was the best Ive ever made.
So sorry mom its not quite like yours, but its really good!
Unstuffed Cabbage Casserole 8 hearty servings
1. 1 lg. head of cabbage
1c. white rice
the core and put either on a plate to microwave or in a pot of water
with some vinegar in it to boil. You have a choice here. Mom used to
cook it on the stove and peel off the layers as they cooked. They do get
cooked much more this way and are easier to roll. But to me they just
take too much time. So I microwave the whole head for about 10min. Let
it cool a bit so you can touch it and remove whatever leaves you can
that are cooked.
Put back in the microwave and do another 5min.
Keep doing this till the leaves are done thru. The center part doesn't
matter too much where the leaves are small. You will use this chopped
to top the casserole with anyway. While you are cooking the cabbage,
cook the rice till done and set aside for the stuffing.
2. While this is cooking make the stuffing.
2- 2 1/2lbs of ground beef
1 onion, chopped fine
3-4 cloves of garlic, minced
1 tsp. salt or more
1 tb. Hungarian Paprika
2 tsp. dried parsley (feel free to use fresh if you have it)
1 tsp. dried thyme
1/2 tsp. cayenne
the cooked rice
onion in a little butter, when soft add the garlic and saute a couple
minutes more. Put meat in a lg. bowl, add all the rest of the list and
mix a bit to distribute the spices a bit. Then add in the cooked onions
and garlic and the rice from step 1. Mix well.
Stuffing mix from step 2
Cabbage from step 1
1 28oz. can of crushed tomatoes with sauce ( or plain tomato sauce even a plain spaghetti sauce like Classico with basil)
1/2 c. ketchup
oven to 350 degrees. Pour about 1/4 of the can of tomatoes on the
bottom of a lg. casserole dish or 13 x 9 in. pan. Mix half the
sauerkraut with that and make sure its spread pretty even across the
bottom of the pan. This is to distribute the flavors top and bottom and
to keep it from sticking.
Next make a nice layer of cabbage
leaves. I cut out the thick main rib cuz it takes too long to cook. Then
I just fit the lg. leaves across the bottom to cover. At this point
assess how many leaves you have cuz you want a nice layer of cabbage for
each. I had a very lg. head so this time I made 3 layers of cabbage to
two layers of meat. But you can just put them on the bottom and the top
if you don't have a lot and it will work too.
Then top with a
layer of the meat. Remember if you are making two layers to just use
half...otherwise put the whole thing in there. Top with more cabbage and
repeat if your doing several layers, finishing with cabbage. Top with
the chopped inner cabbage leaves you saved and the rest of the
sauerkraut. Mix the ketchup in the remaining tomatoes and pour over the
top of the casserole covering it all. If the sauce is thick you could
add a bit of water to it before you bake it.
Cover with foil and
bake for at least 2 1/2hrs. Check to see if it is drying out. It
shouldn't with the meat juices and cabbage but if it does, add a bit of
water and return to oven. You do not want this dry. I test the center to
see if the cabbage there is tender. When it is, its done. Cut into lg.
squares and serve. You could serve with a nice crusty rye bread and
For those who want traditional tho here is moms recipe:
Moms Stuffed Cabbage Make about 26 rolls
1 head of cabbage (about 3lbs.)
(soften cabbage in lg. pot with water and 1 tb. vinegar)
1 medium onion , chopped
(saute onions in butter)
In lg. mixing bowl:
2 lbs. chopped beef
1 1/2 c. rice (mom uses Minute rice, I hate that stuff)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
2 (8oz.) cans tomato sauce (mix in well with above ingred.)
Fill softened cabbage leaf with meat mixture:
In lg. pot:
Cut up excess cabbage leaves and put on bottom of pot. Layer stuffed cabbages in pot.
Pour over cabbage:
2 (8oz. ) cans tomato sauce
1 can tomato soup
1 can water
1/2 c. ketchup
1/2 c. water or more to cover cabbage
(I also remember mom topping it with sauerkraut altho it doesn't say so in her recipe)
Cover and bake in oven 2 1/2hrs. in 350 degree oven or till done. (We use a lg. covered enamelware pot for this)
take that can of tomatoes and add a half cup of ketchup. (mom always
does this and I like that flavor, you could however just add water
instead if you like). Stir it well and pour it over the top layer,
spreading it out all over.