A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, August 23, 2011

Request For Cabbage Rolls

Hubby Dave has put in a request for cabbage rolls last night, so...
Meal in a roll!
  Stuffed Cabbage Rolls
8-10 large cabbage leaves
1 pound ground beef
1/3 cup chopped onion
2 tomatoes cut up and 1/4 cup water; or 1 can (7.5 oz) diced tomatoes
1/3 cup uncooked rice
1/3 cup corn kernels (fresh or frozen)
1 Tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon Italian herb seasoning
1/2 cup shredded cheese (American or any other)
For baking in oven with tomato sauce (see Method 2 below) include:
One 15 oz can tomato sauce
1 tsp sugar
1 tsp Italian Herb seasoning.

To prepare cabbage leaves:  Remove center veins from cabbage leaves, keeping each leaf in one piece.  Immerse leaves, a few at a time, into boiling water until limp (about 3-4 min).  Drain well and set aside.
Filling:  Cook ground beef with onion.  Drain fat and add all but cheese.  Cover and simmer for 15-20 minutes, until rice is done.  Stir in cheese.
Assembly:  Place about 1/4-1/3 cup of filling in center of cabbage leaf.  Fold in sides and roll up.  Place back in pan with a little water or broth, cover and steam until meat mixture is heated through and cheese is melted OR (Method 2) Combine tomato sauce, sugar and Italian Herb seasoning.  Put half tomato sauce mixture in casserole dish, add cabbage rolls and put remaining sauce on top.  Bake, covered, at 350 for 25-30 min.  You may sprinkle more cheese on top if you'd like.
Note:  You may substitute chopped cabbage for the rice, add, omit or substitute any other diced veggies you'd like.

1 comment:

  1. what kind of rice works best? i have long grain brown rice on supply, but suspect it may not work in this recipe.. its cooking time is more like an hour. Thanks! this sounds great