My mom said she used to try to make us eat cabbage rolls when we were little. I have 2 sisters and 2 brothers and she said none of us would eat them! I cant imagine not wanting to scarf these down. The first time I remember eating Cabbage Rolls was at this little polish restaurant in Minneapolis. Eric had taken me to Nye’s Bar awhile back. The room was super dark, small little candles at the tables. It was noisy and busy, I loved it. If I remember right, Eric had the prime rib and I ordered The Cabbage Rolls and a martini- cause why not? Who wouldn’t want Perfect Cabbage Rolls?
Nye’s Cabbage Rolls were simple and delicious. Ground pork and beef with their special spices, rolled into cabbage leaves baked in a parsley butter sauce. I had to make some of my own! Of course I went to Pinterest the next day to research different ways to make cabbage rolls. Over the years I’ve made a lot of cabbage rolls and filled a lot of bellies with them.
This year though I grew my own cabbages in my mom’s garden! Here they are as little baby cabbages ♥
Its really cool watching something you planted grow into something you can actually cook. This was the first year that I actually put some veggies in my mom garden. My mom has baby tomatoes, green peppers, string beans, watermelon, zucchini… its amazing
and bigger full grown cabbages
Look how awesome they turned out!!!
I couldn’t have been happier!! I waited all summer to be able to make these Perfect Cabbage Rolls. Everyone gobbles them up! I’ve added more spices to my cabbage rolls then probably traditional cabbage rolls. Mostly because I love spice and flavor. They are just delicious mounds of ground beef, lamb and rice, perfectly seasoned and rolled into the tender cabbage leaves and topped with a sweet and savory tomato sauce. Amazing for a Sunday dinner with the family and keeps amazing for 5 days to a week in the fridge for leftovers; which just get better and better!
Perfect Cabbage Rolls
Yields: 18-20 cabbage rolls
Cabbage Rolls Ingredients:
1 pound ground beef
1 pound ground lamb
1 large cabbage head
1/2 cup cooked basmati rice
2 tablespoons extra virgin olive oil
1 medium onion chopped
2 teaspoons chili powder
1 tablespoon garlic powder
1 teaspoon creole seasoning
1 handful of fresh parsley chopped
salt and pepper to taste
Tomato Sauce Ingredients:
1 32 ounce can of crushed tomatoes
1 8 ounce can of tomato sauce
2 tablespoons light brown sugar
1/2 cup golden raisins
1 teaspoon garlic powder
salt and pepper to taste
1/2- 1 medium onion
1 handful of chopped cabbage, I use the cabbage leaves from the very middle of the head; the ones that are too small to roll
2 tablespoons butter
- cook your 1/2 cup of basmati rice according to the package and pre heat oven to 350 F
- bring a large pot of water to boil and fill a large bowl of ice water and set aside
- cut as much of the core out of the bottom of the cabbage head
- place the head of cabbage in the boiling water for 3-5 minutes
- immediately place the head into the bowl of ice water to stop the cooking process
- peel the leaves off gently, they should be pliable at this point *if the leaves start to get hard to peel off then drop the head back in the water to blanch again! keep repeating until you have enough leaves to start rolling. pat the leaves dry.
- Mix the ground beef, ground lamb, cooked rice, extra virgin olive oil, onion, eggs, seasonings and herbs
- grab about a medium golf ball size of the meat mixture and mold it into a ball, place the ball at the bottom of the cabbage leaf (the part that was connected to the core) from there fold the sides in over the filling and then start rolling the ball of filling forward to make your cabbage roll.– repeat with all your leaves until your out of meat. *sometimes I end up with too many cabbage rolls for my pan so I just put the extras in a mini pan and bake it with my big pan.
- heat butter in a sauce pan, add onion and extra chopped cabbage in saucepan and sauteè until tender
- add crushed tomatoes and tomato sauce, brown sugar, salt, pepper, garlic powder and heat through
- add the golden raisins!! ♥ (this is the best part)
- put a layer of sauce on the bottom of a 13×9 glass casserole dish. place cabbage rolls, seam side down, in the pan. Top with remaining sauce.
- Place in the oven for 2 hours
Load up your cabbage rolls on a bed of mashed potatoes ♥
if your looking for another savory, warm your belly meal, try my Veggie Lasagna
I just love for people to learn new tricks! So if you’ve never poached an egg before and would like to learn head over to my Poached Egg Post
You’ll be shocked how easy it is to make! And delicious!!!
Or if your looking for a healthy and filling breakfast try out my poached eggs on top of asparagus here!!