This is the first time I have made these little delights. I personally am not a big fan of cabbage, therefore, I don’t normally cook it. But this head of cabbage came from our neighbor, and I know Nathan enjoys different foods. So this was the perfect opportunity to try something new. These were very simple to make, and I didn’t heat up the house because I used the crock pot, making it an even easier dish to prepare and clean up after.
Prepare the Cabbage:
To prepare your cabbage for the rolls, remove the leaves from the head, wash, and blanch the leaves. This is so you can work with the leaves easily without them tearing. Blanching means to boil for about 10 minutes and then putting them in ice water to stop the cooking process. I found this that to remove the leaves the easiest is to remove the steam from the head, and work your fingers up under each leaf until it is free.
Prepare the Stuffing:
For this recipe, I used one lb lean ground beef, one cup rice, some chopped green pepper and chopped onion. I used Everglades Seasoning. If I had had some fresh herbs, I probably would have used those instead. Combine all ingredients, add an egg and combine will. Do NOT cook your meat or rice before rolling into the cabbage.
Prepare Your Roll:
Now that you have your stuffing and your cabbage leaves ready, your ready to make the rolls. Add a small amount of the filling (use your best judgement for the size of the leaf), to the “soft” end of the leaf. Fold the sides of the leaf in, then bring your bottom up, and roll the rest of the way, until you come to the harder end of the leaf. Cut the stiff ends off.
Cooking the Stuffed Cabbage:
I used my crock pot to cook these in, you gotta love a crock pot during the hot summer months! Fill the bottom of the crock pot with a layer of stuffed cabbage. I then poured some stewed tomatoes (from last years harvest) over the rolls, and added some spaghetti sauce. Do this until all your rolls are in the crock pot. Cover and let cook. I cooked mine cooked for about 4 hours on high.
It’s an easy recipe, and you can change out your meats and veggies for just about anything. The thing with this recipe is to have fun, be creative and a great way to make some freezer dinners for later in the year!
Until Next Time,
Stay Safe and Be Happy