Today’s guest post is from Carol at Ditch the Wheat. When I saw her photographs, I wanted to go out and get cabbage and make these things – I haven’t had cabbage rolls in AGES. Enjoy!
I’m thrilled to be guest posting for Sofie today! Sofie was kind enough to guest post for me while I was on vacation in May and I was happy to return the favour. As I have gotten to know Sofie, I have discovered not only does she make tasty recipes, produces the most breathtaking photography but she is also a master at computers! Sofie is a jack of all trades. I’m so thankful she was able to help guide me through some recent WordPress issues. Thanks!
I decided to share my mother’s cabbage roll recipe with you. When I look at Sofie’s recipes I always think of traditional food that a family would gather around. Thus, the cabbage roll recipe that was passed down from my Grandmother, to my mother, and now to me. Each generation has added their own twist. My mother changed the recipe by adding spaghetti sauce, and her top secret ingredient, barbecue spice. I made the change of taking out the rice to achieve a low carb cabbage roll.
I eagerly told my mother that I was going to be making cabbage rolls and she joined me in the kitchen. She volunteered to be the “hand model” in the pictures below that showcase the special technique of rolling the cabbage roll. I hope you enjoy the cabbage rolls with or without rice as much as I did.
- 2 small heads of cabbage
- ½ pound lean ground beef
- ½ pound of ground pork
- 1 Can of tomato juice
- 1 Can of regular spaghetti sauce
- ½ onion
- ½ tsp Barbecue Spice
- ½ tsp Course Garlic
- ¼ tsp Paprika
- Dash of Salt & Pepper
- 1 cup of rinsed uncooked rice (optional)
- Using a knife make 4 deep cuts around the core but leave the core intact.
- Place the head of cabbage into a large pot filled with water. The water needs to cover the cabbage. Boil the cabbage until the leaves become soft and bendable.
- When the leaves are soft and bendable, use a fork to gently separate the leaves from the core of the cabbage and place the leaves on a tray.
- Dice the onion and sauté until the onion is translucent.
- Mix the hamburger, pork, sautéed onions, barbecue spice, garlic, and paprika together. (If you are making the traditional method add the uncooked rice.) Sprinkle salt and pepper on the mixture.
- Mix ¼ cup of tomato juice into the meat. This will ensure the meat stays moist.
- Line the bottom of a large crock pot with the outer head of cabbage leaves. This will help prevent the cabbage rolls from burning.
- Use only medium and small cabbage leaves. Take a cabbage leaf and slice off the stem as demonstrated in the picture. Trim any uneven leaves.
- Take a small handful of the meat mixture and place at center of the top of the cabbage leaf.
- Tuck one side of the leaf inwards and begin to roll the leaf.
- Once you are finished rolling the leaf, use your finger to tuck the open side of the leaf inside.
- Place the cabbage roll in the crock pot.
- Do this with all the cabbage leaves and meat mixture.
- Mix together the remaining tomato juice and the can of regular spaghetti sauce. *Use spaghetti sauce instead of plain sauce to add flavour.
- Pour the sauce over the cabbage rolls in the crock pot, making sure to cover all the cabbage rolls. *If there is not enough sauce add water until you have covered all the cabbage rolls.
- Turn the crock pot onto “high” heat until the sauce is boiling.
- Then turn the crock pot to “low” heat and continue cooking for about 4 hours or until the meat (and rice) inside the cabbage rolls is cooked.