Alain's Cabbage Rolls

READY IN: 4hrs
Recipe by Chef mariajane

Found this recipe in our regional magazine Saltscapes, hope you enjoy it!!

Top Review by maggymaggot56

I really had a problem with this recipe as written. First of all, use savoy cabbage it saves alot of aggravation.. secondly, i am going to try not to cook the meat before baked... this was such a crumbly filling and hard to manage on the roll up... third, too much sauce I think... but that actually turned out well.... I mixed the extra sauce with the extra meat and got a great potential sloppy joe filling ( or like that)... flavors are good, but be careful with the bottom of your oven!

Ingredients Nutrition

Directions

  1. Mix beef, eggs, pepper, garlic, Tabasco sauce and soy sauce. Heat oil in a large pan; sauté onion and chives until translucent. Add beef mixture in batches, and cook until no longer pink. Set aside.
  2. Remove core from cabbage; place head in large pot with 12 cups boiling water. Cover and steam until leaves separate easily, 5-7 minutes. You may have to repeat this process several times; continue until you have 12 leaves.
  3. Place 1/4 cup meat mixture into a leaf, fold in both ends then both sides, and place in large casserole dish, seam side down. Continue until all leaves are used.
  4. SAUCE: Slowly heat the tomato paste; add remaining ingredients, Pour over rolls, cover and cook at 350F for 4 hours. Uncover for the last half hour of cooking. Makes 12 servings.

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