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Cabbage Rolls

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I’ve had these cabbage rolls on my list to make for a long time. They were originally a slow cooker recipe, but I was using my slow cooker for something else at the time and baked these in the oven instead. I think the key to recipes like this (cabbage rolls, or stuffed peppers, or the like) is to make sure there’s enough salt in the seasoning so that the filling doesn’t taste bland. This recipe turned out great! These tasted even better than I expected and made for excellent lunch leftovers. They actually weren’t even terribly time consuming either. I blended the meat with the rest of the filling ingredients in my food processor before adding to the cabbage leaves.

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Ingredients:
  • 10 cabbage leaves
  • ½ cup uncooked rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup minced onion
  • 1 clove minced garlic
  • 2 tsp. salt
  • ½ tsp. pepper
  • 1 lb. lean ground beef
  • Sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)
  • 1 24 oz can tomato sauce
  • 3 Tbs. brown sugar
  • 1 Tbs. lemon juice
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. Worcestershire sauce
 
Directions:
  • Preheat oven to 300
  • Boil some salted water and add your rice to simmer for ~5 min (not until soft). Remove and set aside
  • Boil a large pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. Either method helps soften the leaves so they’re easier to roll)
  • Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Place ¼ cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
  • Mix all sauce ingredients together and pour over rolls. Cover tightly with tin foil.
  • Bake for 1.5 hours in the oven. When serving, pour extra sauce from the pan over the rolls

Recipe adapted from Melissa K Norris

2 Responses to “Cabbage Rolls”

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