G-Ma's Homemade cabbage rolls (No boil)

Updated at: Thu, 17 Aug 2023 07:33:29 GMT

Step 1

Freeze your head of cabbage then let it thaw for a couple days in the fridge. This will wilt the leaves so they come off and can wrap easily.

Step 2

Cook rice with any kind of stock. Try different ones depending on your taste. You can use water instead, but stock will give the stuffing more flavour

Step 3

While rice boils, dice onion and satay with oil, salt and paper until translucent.

Step 4

Once Onion is clear, add ground beef, and once heated add garlic, cook all together. Drain if necessary.

Step 5

Add rice to beef mixture, add rosemary, thyme, seasoning salt and Worcestershire sauce. Add salt and pepper to taste.

Step 6

Add tomato soup, water, tomato paste to pot. Once warm, add thyme, rosemary, sage, salt and pepper. Let it boil down to thicken while you stuff the cabbage.

Step 7

Core the cabbage and slice off veins. Do not split leaves.

Step 8

You should be able to pull off leaves one at a time. If they are stuck, cut out more of the core. Make sure to slice any of the thick veins you come across. they aren't fun to eat!

Step 9

Add a large spoonful of stuffing mixture to the centre of your leaf and make a ball. With the vein at the bottom, fold one side in, fold the vein over and roll. Tuck the other side into the end of the cabbage roll. If stuffing prevents you from tucking, it is too full.

Step 10

Make all of your rolls. Leftover cabbage leaves can be used to line your baking dish.

Step 11

Lay out your rolls, then cover in sauce.

Step 12

Store in fridge or freezer until you are ready to bake

Step 13

Bake at 325F for 3 hours.

Step 14

Enjoy!

1 liked

0 disliked

Delicious