Tuesday, October 7, 2014

Cabbage Rolls

Do you have those recipes that you don't make that often but once in awhile they pop into your head? This is one of mine.  Hubby & I love cabbage rolls but they're not something I do frequently.  However, when I was down at our local farmers market I saw a beautiful cabbage and the craving hit!

Note:  When you are picking out a cabbage for this recipe try finding one that the first few layers of leafs are loose.



What you're going to need:

9 cabbage leafs (This recipe will make 8 but I always put on an extra leaf just in case I lose one in cooking/wrapping process)
2 lbs lean ground beef
3 eggs
1 cup white instant rice
2 cloves garlic, minced
1/4 cup spaghetti sauce (you will need the rest of the jar later)
1/3 cup mayo
1 tbsp prepared mustard
salt & pepper


Directions:

1. Put on large pot of salted water to boil.

2. Cut the individual cabbage leafs from the steam.  This part is tricky especially if your cabbage is tight.  Some ripping is going to happen but you want the leafs relatively intact.  Sometimes it helps to wiggle a spoon under the leaf - you're try to get air between the leaf & the rest of the cabbage.

3. Put the cabbage leafs in the water to cook.  You want them just under done.  They'll finish cooking in the oven & will be easier to handle when you're wrapping.

4. In the meantime, combine all the other ingredients.  Making sure it's well mixed.

5. Lightly coat the bottom of a 9 x 13 pan in spaghetti sauce.

6. Once the cabbage is done pour out the hot water in fill the pot with cold.

7. Preheat your oven to 400*F.

8. Take out a leaf and place on the counter.  Spoon out into your hand about a baseball sized portion on the meat mixture and make a ball.  Place the meatball on the the stalk end of the cabbage leaf and roll, tucking in the sides as you go. Place each roll into prepared pan. Repeat for the rest of leafs.

9. If you have meat left over just form into balls & add to your pan.

10.  Pour the remaining spaghetti sauce over the top of the cabbage rolls, cover with aluminium foil and throw it in the oven!  Ok, not literally!!! Cook for an hour, sprinkle with a little dried parsely & enjoy!


Stay Sweet!
Tammy