My Family's Stuffed Cabbage Rolls

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READY IN: 2hrs 40mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Oven at 350ºF.
  • I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
  • Number of rolls depends on size of your cabbage leaves.
  • Core cabbage and submerge in boiling water.
  • Partially cover pot and boil until leaves start to separate.
  • Put rice on to cook, using whatever method you use.
  • Meanwhile, brown beef in butter 'til pink is gone.
  • Put meat and juices into large bowl.
  • When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
  • If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
  • Remove cabbage from water and drain.
  • Peel of outer, large leaves and lay on paper towels to drain.
  • When cool enough to handle, trim outside of any thick ribs.
  • Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
  • Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
  • Layer pan with pieces of cabbage cabbage not being used for rolls.
  • Spread some of tomato sauce mix and top with cabbage rolls.
  • Tightly pack the rolls together.
  • Add a bit more sauce and continue layering in this manner until pot is filled.
  • Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
  • Cover pot and bake for at least 2 hours.
  • To check for doneness, carefully lift lid and poke a roll with fork.
  • If tender, they are done.
  • NOTES:
  • If all are not eaten, cool completely and freeze in packages.
  • You can vary this by using pizza and/or pasta sauce, preferably without cheese.
  • You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
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