rollin in cabbage

I know what you’re thinking; cabbage, its green, sometimes slimy and is the ugly brother to lettuce. But you would be wrong, at least I was. One of my previous recipes have used cabbage and I enjoyed it but was still less than thrilled to use it again. So apprehensively, I chose another recipe using cabbage, but this time as a wrap…and it turned out great! Did I mention that this recipe also had sauerkraut in it? Cabbage on Cabbage!

Overall, this dish was a lasagna style dish. The thin and lightly flavored cabbage wrap was nicely balanced by the bitter acidity of the sauerkraut and the sweet acidity of the tomatoes. The soft wrap was also a great contrast to the semi crunchy sauerkraut. My only problem in creating this recipe was rolling the meat into the cabbage. Each individual roll would only hold around 2 tbsp of meat, which I guess is sufficient, but they seemed to be lacking some girth. This was easily solved by cooking the extra meat along side of the rolls and adding more if preferred. Make sure you allot around 2 hours to this dish; 30 minutes for prep and around 1 1/2 hours to bake!

Cabbage Rolls

1 bunch of large cabbage leaves
1 lbs ground beef
2 onions, chopped
salt and pepper, to taste
2 teaspoons garlic, minced
1 – 14 ounce can sauerkraut, drained
1 – 6 ounce can tomato paste
2 cups water

1. Preheat oven to 350 degrees. Boil cabbage leaves for 3-5 minutes, just until soft enough to roll without ripping. Place 3-4 leaves in the bottom of a 9″ X 13″ baking pan. I used the smaller ones for this and left the bigger ones for rolling.
2. Brown the ground beef, onion, salt and pepper. Then roll a small amount of beef mixture into each cabbage leaf. You roll this the same way you roll a wrap sandwich or kinda like how you wrap up a present.
3. Place the rolls on top of the cabbage leaves in the pan. Then sprinkle garlic over the top, cover with sauerkraut and cover everything with any remaining cabbage leaves. Mix the tomato paste with water and pour over the entire dish.
4. Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.


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