Description
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Ingredients
- 2 cups uncooked long-grain rice
- 4 cups water
- 2 large heads savoy cabbage
- 1 cup water
- 2 onions, chopped
- 3 tablespoons butter
- ¾ cup uncooked long-grain rice
- 1 pound extra-lean ground beef
- ½ pound pork sausage
- 4 cloves garlic, minced
- 2 teaspoons dried dill weed
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon white sugar
- 1 (26 ounce) can condensed tomato soup
- 1 (28 ounce) can whole peeled tomatoes, with liquid
- 8 bay leaves
Instructions
- Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat
- cover
- and simmer until all of the water is absorbed
- about 20 minutes.
- Meanwhile
- remove cabbage cores using a thin
- long knife. Place one cabbage in a microwave-proof container with the cored part facing down. Pour 1/2 cup water into the container
- cover
- and microwave on high for 10 minutes.
- Carefully turn cabbage over
- and cook
- covered
- for an additional 10 minutes. Let cabbage sit until it is cool enough to handle
- then separate leaves carefully and remove any tough ribs. Cook the second cabbage in the same manner.
- Sauté 1/2 of the onions in 3 tablespoons butter; cook just until translucent (do not brown). Combine the cooked and uncooked rice
- cooked and uncooked onions
- ground beef
- pork sausage
- garlic
- dill weed
- salt
- black pepper
- and sugar in a large mixing bowl. Mix until incorporated.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture
- rolling and tucking in the ends to prevent the filling from falling out.
- Preheat the oven to 350 degrees F (175 degrees C). Place leftover cabbage leaves on the bottoms of two 9×13-inch casserole dishes. Arrange cabbage rolls in a single layer so they are tight against each other.
- Purée tomatoes and condensed tomato soup in a food processor or blender. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with foil.
- Bake in the preheated oven for 2 hours. Remove from the oven and let cool for 15 minutes before removing the foil. Serve hot.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 12