Umami Recipes
Umami Recipes

Cabbage Rolls

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total time

Ingredients

1 large head cabbage (3 lbs)

Beef Bouillon cubes or 2 boxes of Beef Stock

1/2 lb ground beef

1/2 lb ground pork

1 small onion, finely diced

1 cup cooked rice

1 tbsp minced garlic

1 egg

1/4 cup fresh parsley or 1 tbsp dried

1/2 tsp salt

1/4 tsp dried dill

1/4 tsp cayenne pepper

1 tsp smoked paprika

Sauce:

1 small onion, finely diced

1 tbsp minced garlic

1 tsp thyme

1 tsp beef bouillon

1 15oz can tomato sauce, separated

1 15oz can diced tomatoes

2 tbsp sugar

2 tsp Worcestershire sauce

Directions

Cut off the bottom and remove core of the cabbage, place in pot of boiling water with beef bouillon. Boil about 2 minutes, peel off softened leaves. Repeat until at least 12 leaves are removed.

Combine rice, 1/4 cup tomato sauce, onion, garlic, egg, parsley, salt, dill and cayenne. Add in pork and beef, try not to overwork the mixture.

Cut out the thick part of the stem from the bottom of each leaf, making a v-shaped cut. Place a heaping 1/4 cup meat mixture in each leaf, roll up. Makes about 12 rolls

Slice the remaining cabbage. Place in the bottom of deep baking dish.

Saute 1 small onion until soft and translucent. Add garlic when almost done, cook until fragrant. Add remaining tomato sauce, diced tomatoes, sugar and Worcestershire sauce. Mix half in with the dish with cabbage. Place rolls on top of sliced cabbage. Pour remaining sauce over the top of the rolls. Cover and bake at 350° for 60-90 minutes, until meat has reached 165° degrees internal temperature.

Makes 10-12 rolls, fits in high-walled 9x13 casserole pan

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