Recipe by Paul Elliott
This recipe comes from my mother with a few revisions. Even she agreed that they were better. Once you make these, they are "the only cabbage rolls" that you'll want from now on.
Top Review by Petite Mommy
Aahhh traditional cabbage rolls! We liked them but I had a problem with the sauce. It gelled up in my fan assisted oven (I live overseas) and required water to thin it out about half way during cooking. So, in the future I will use tomato sauce or my Grandmom's trick of taking tomato paste, adding water that the cabbage was boiled in and a splash of vinegar. I think I will use the spaghetti sauce and sour cream served on the side because it did add a nice creamy flavor that we liked. Also, I will add a can of diced tomatoes to the meat mixture next time. I got exactly 20 large cabbage rolls. Thank you!
- 1 large cabbage
- 3 lbs lean ground beef
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup uncooked rice
- 1 1⁄2 cups uncooked small shell pasta (orzo "or" acini de pepe)
- 3⁄4 cup water
- 2 cans plain spaghetti sauce (not chunky)
- 1 (500 g) container sour cream (use plain yogurt for low-fat equivalent)
Directions See How It's Made
- Cut out core of cabbage and simmer in water to soften leaves to separate.
- (A splash of vinegar prevents that cabbage smell from taking over your house) Mix all filling ingredients together.
- Run softened cabbage leaves under cold water and drain for easy handling.
- Put desired amount of filling onto a cabbage leaf and roll up.
- Place in a large roasting pan that has been sprayed with cooking spray.
- Mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover.
- Place in oven at 325 degrees for 3-3 1/2 hours.