I’ve been wanting to make cabbage rolls for awhile. One of those old comfort foods. So when a friend from back in Edmonton came to visit, she agreed to be my guinea pig and I made my first batch. I was actually inspired after watching an episode of Triple D. It featured a Jewish deli that made a rice free cabbage roll. What crazy deliciousness was this?!

Of course they had to ruin it and put some kind of sweet raisin sauce on it.

So when I made mine, I took the inspiration of the rice’less meat center and a tomato based Ukrainian style cabbage roll. And low carb. Picking the crushed tomatoes with the lowest carb / sugar ratings, not using the carb laden soups, no rice, etc. etc. The rolls got a thumbs up from friend and hubby, and I ate more than I should have probably.

Note: next time I’m going to add some cheese I think. In and on top. Thinking maybe an asiago or parmesan. Something sharp.

Print

Cabbage Rolls

Ingredients

  • 1 head of green cabbage
  • 1 lb italian sausage meat
  • 1 lb lean ground beef
  • 2 onions rough chopped
  • 1 tbsp fresh oregano
  • 2 leaves of basil
  • 1/2 tbsp dried basil
  • 1/2 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp dried oregano
  • 2 tsp worcestershire sauce
  • 1 tsp pepper
  • Salt to taste
  • 1 tbsp minced garlic
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 egg
  • 1 tbsp concentrated tomato paste
  • 2 c tomato juice

Instructions

Prep the cabbage

  • Remove the core of the cabbage and set in boiling water for 14-16 minutes until the leaves are soft. As you peel the leaves off, you may have to pop the head back into boiling water to soften the leaves.
  • Once softened, remove the head and place in an ice bath

The meat mix

  • Put onion and herbs in a food processor and chop fine
  • Put all ingredients (EXCEPT the tomato juice) in a large bowl and mix
  • In a large dutch oven, put a scoop of the sauce on the bottom.
  • Place a couple leaves on top of the sauce, add another scoop of sauce on top of the leaves
  • Remove the hard spine from a leaf and somewhat overlap the cut edges
  • Depending on the size of the leaf, put about 1/4 - 1/2 c of meat mix on top of the cut edge fold
  • Fold sides of leaf over meat, the one edge, and roll
  • Place seam side down in the dutch oven
  • I had 2 layers of the rolls and put a layer of sauce between them
  • Cover with a layer sauce, gently pour tomato juice around edges
  • Put cover on dutch oven
  • Bake for 2 hours at 325F
 May 24, 2015 edit: I made this in a casserole form today since my cabbage was just not cooperating. The leaves were small, ripped, and it was just a frustrating experience trying to get the rolls nice and tight. I added some grated parmesan to the meat and then put a bit of sauce in the bottom of a lasagna pan, one layer of the cabbage, half the meat, some sauce, grated spiced gouda cheese. Repeated. Ended with sauce and cheese and baked, at 324F, for 1 1/2 hours covered with foil, removed the foil and baked for another half hour.

Due to a combination of having no rice to soak up the juice, the watery cabbage, and in a small container, it was very juicy. It tasted just like a flattened cabbage roll, but was swimming in liquid. I drained off the watery juice and baked for another half hour and it turned out fine.

Cabbage roll lasagna

If you like this recipe, please share!
CABBAGE ROLLS

Post navigation


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Social media & sharing icons powered by UltimatelySocial