My Cabbage Rolls

"This is my favourite cabbage roll recipe. They are low-fat, easy to make, produce high yield, and are cleaned up whatever party I bring them to. They provide all four food groups in one dish."
 
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photo by SpiceBunny photo by SpiceBunny
photo by SpiceBunny
Ready In:
1hr 55mins
Ingredients:
14
Serves:
7
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ingredients

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directions

  • Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
  • Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
  • Make the filling.
  • Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
  • Mix the sauce and pour over the cabbage rolls.
  • Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
  • Serve with a dollop of sour cream.

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Reviews

  1. Excellent recipe. I used when I was away from home for a family gathering and it was a big hit! Economical to prepare and big on taste! I'll definitely make again. Thanks again The Sorrell Family
     
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RECIPE SUBMITTED BY

I am living in Toronto, Canada now. The first thing I ever cooked was a carrot cake that my dad taught me when I was 8 years old. I am a gardener and like to forage for wild and local foods, and turn them into delicious meals.
 
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