My first attempt at cabbage rolls was a success, if I do say so myself. It was the combination of several recipes from cookbooks and online adjusted for my personal tastes for the filling and sauce. I used fresh frozen tomatoes with herbs as the base for the sauce but could substitute canned tomatoes.

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Name: Cabbage Rolls
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound Ground beef; 1 whole Cabbage; 3 cups tomatoes Chopped, fresh or canned with herbs; 1 1/2 cups Onion Diced; 3 cloves Garlic chopped; 2 large Mushrooms chopped; 1 cup carrots diced; 1 cup Celery diced; 1/4 cup Fresh parsley chopped; 1 1/2 cups Passata or Tomato Sauce; 1 teaspoon Ground Coriander; 1 teaspoon Paprika; 1 tablespoon Worcestershire sauce; 1/2 teaspoon Red pepper flakes; Salt and pepper; 2 cups Chicken broth

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INGREDIENTS

1 pound Ground beef
1 whole Cabbage
3 cups tomatoes ; Chopped, fresh or canned with herbs
1 1/2 cups Onion ; Diced
3 cloves Garlic ; chopped
2 large Mushrooms ; chopped
1 cup carrots ; diced
1 cup Celery ; diced
1/4 cup Fresh parsley ; chopped
1 1/2 cups Passata or Tomato Sauce
1 teaspoon Ground Coriander
1 teaspoon Paprika
1 tablespoon Worcestershire sauce
1/2 teaspoon Red pepper flakes
Salt and pepper
2 cups Chicken broth

Servings

INSTRUCTIONS

Preheat the oven to 350 F.

Core the cabbage, boil a large pot of water and put the cabbage in for 10 minutes.

Remove and peel the outer layers. Don't turn off the water.....it is likely needed to put some of the inner leaves or the entire cabbage back in to make sure the leaves used for the rolls are soft and pliable. Drain the leaves as you remove them.

Sauté 1 cup of the onions and garlic in some olive oil for a few minutes until soft.

Add the mushrooms and sauté for a few more minutes.

Add this mixture to the ground beef in a medium bowl then add the parsley, coriander, paprika, Worcestershire sauce and salt and pepper and mix well.

Reheat the sauté pan, put in some more olive oil and add the remainder of the onion, celery and carrots and heat until soft.

Add the tomatoes, passata and chicken stock. Simmer until desired thickness is reached.

Place a few ounces of the beef mixture in each of the cabbage leaves and roll, folding the ends in as you go. Place the rolls in a baking dish with the seam side down.

Spoon the sauce over the cabbage rolls.

Cover the dish with tinfoil and cook in the oven for 1 1/2 hours.

NOTES

More sauce is better than less so there is lots of liquid after the cabbage rolls are baked. I double this recipe second time and it made 14 rolls with about 3 oz of meat mixture in each. First time I made this I used one huge head but the leaves were thicker and tougher. Second time I tried two different cabbage types….Korean cabbage and just a plain green one. The Korean separated more easily after boiling as it seemed less dense. The green cabbage needed to go back into the water to boil two extra times to get the leaves off. There was no real difference in taste or texture between them.

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Cabbage Rolls

1 pound Ground beef
1 whole Cabbage
3 cups tomatoes Chopped, fresh or canned with herbs
1 1/2 cups Onion Diced
3 cloves Garlic chopped
2 large Mushrooms chopped
1 cup carrots diced
1 cup Celery diced
1/4 cup Fresh parsley chopped
1 1/2 cups Passata or Tomato Sauce
1 teaspoon Ground Coriander
1 teaspoon Paprika
1 tablespoon Worcestershire sauce
1/2 teaspoon Red pepper flakes
 Salt and pepper
2 cups Chicken broth

Preheat the oven to 350 F.
Core the cabbage, boil a large pot of water and put the cabbage in for 10 minutes.  
Remove and peel the outer layers.  Don't turn off the water.....it is likely needed to put some of the inner leaves or the entire cabbage back in to make sure the leaves used for the rolls are soft and pliable.  Drain the leaves as you remove them.
Sauté 1 cup of the onions and garlic in some olive oil for a few minutes until soft. 
Add the mushrooms and sauté for a few more minutes.
Add this mixture to the ground beef in a medium bowl then add the parsley, coriander, paprika, Worcestershire sauce and salt and pepper and mix well.
Reheat the sauté pan, put in some more olive oil and add the remainder of the onion, celery and carrots and heat until soft. 
Add the tomatoes, passata and chicken stock.  Simmer until desired thickness is reached.  
Place a few ounces of the beef mixture in each of the cabbage leaves and roll, folding the ends in as you go.  Place the rolls in a baking dish with the seam side down. 
Spoon the sauce over the cabbage rolls. 
Cover the dish with tinfoil and cook in the oven for 1 1/2 hours.

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Nutrition

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Serving Size: 1 Serving (3931g)
Recipe Makes: 4 Servings

Calories: 5666
Calories from Fat: 3047 (54%)

Amt Per Serving		% DV

	Total Fat 338.5g	451 %
	Saturated Fat 172g	860 %
	Monounsaturated Fat 116.4g
	Polyunsanturated Fat 27.9g
Cholesterol 1414.1mg		435 %
Sodium 3809.7mg		131 %
Potassium 11204.3mg		295 %
Total Carbohydrate 314.7g		93 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 311.6g
Protein 343.5g		491 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5666

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