Recently we went to our aunt’s annual pool party. It’s a blast as usual and our kids love spending all day in their pool, along with eating grilled burgers and hot dogs. Upon leaving their party, I was asked if I wanted a cabbage. I wasn’t about to turn it down, but in all honesty I had no clue what the heck I was going to do with it. So I thanked them for the cabbage, and then thought long and hard what the heck I was going to make with it. That’s when the light went off, and that’s when I decided to make stuffed cabbage rolls. When I mentioned that to my wife, I did not realize how excited one could get over the idea of stuffed cabbage rolls, but low and behold she did.
This was not only a great use of using up a lot of cabbage, but these things were delicious to boot.
This recipe is way too easy to make, plus it is one that is totally hearty, great for a busy work week and one that I was able to use up another batch of my tomato sauce.
Let’s get started.
- 1 whole head of green cabbage
- 1 lb ground chuck
- 1/2 cup of onion, diced
- 1 whole egg, beaten
- 1/2 tbsp worchestershire sauce
- 1 tsp garlic powder
- 1/2 tsp cracked black pepper
- 1 1/2 tsp salt, to taste
- 1 cup uncooked jasmine rice
- 2 cups tomato sauce
- additional salt for boiling cabbage
Start by bringing a large pot of water to a boil. Generously season with salt. Once boiling, carefully add in the whole head of cabbage, and cook for about 4 minutes. The goal here is to soften the leaves, leaving them tender for rolling.
Carefully remove the head of cabbage and remove 6 of the outer, larger leaves. Set aside, and then return the cabbage back to the salted boiling water, cooking for an additional 5 minutes. After 5 minutes, remove again, and set the cabbage aside.
Next, make your meat mixture. To a mixing bowl, add the ground chuck, salt, pepper, onions, garlic powder, egg, rice, and worchestershire sauce. Mix well.
Now it is time to roll the cabbage rolls. Take one of the reserved cabbage leaves and lay it on your work surface.
Add about 1/2 cup of the meat mixture into the center of the cabbage leaf. Now it’s going to be like rolling a burrito or egg roll.
Fold over the meat mixture, fold in the sides, and continue to roll. Place seam side down onto a place. Repeat with remaining leaves and meat mixture.
Take the remaining cabbage leaves, about 10 or so, and place onto the bottom of your slow cooker. This helps to prevent the cabbage rolls from burning.
Arrange your cabbage rolls in the bottom of the slow cooker, pour over the tomato sauce, place the cover on, and cook for 6-7 hours. This is a perfect way to cook while you head to work.
Serve each cabbage roll on a plate and spoon over any additional tomato sauce.
These cabbage rolls rocked. Not only were they super tender on the inside, but the cabbage lent the perfect vehicle for stuffing. Was my wife still excited? You bet, and she even took one the next day for lunch, they were that good.
If you are looking for an easy meal, and have some cabbage laying around, give this one a shot. Hope you enjoy!