Award-Winning Cabbage Rolls

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READY IN: 2hrs
SERVES: 4
YIELD: 15 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the core out of the cabbage. Remove 12 large leaves. Steam the leaves until they are soft enough to roll. Trim off the heavy, centre ribs from the leaves.
  • Mix the meat, rice, grated onion, egg, salt and pepper. Place 1 tablespoon of the mixture at the end of each cabbage leaf. Roll the leaves up, tucking in the sides.
  • Place the cabbage rolls in a pot. Cover them with water. Add the other onion, bay leaf, lemon juice, brown sugar and tomato paste to the pot. Cover the pot and cook slowly for 1 hour. Stir gently.
  • Add the raisins and gingersnaps. Simmer for 15 minutes more.
  • Take the cabbage rolls out of the pot. Put them side by side in a baking pan. Pour the souse over them. Bake at 375°F for 30 minutes.
  • When the sauce is thick and the cabbage rolls are brown, they are ready. Happy eating!
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