My red hair, green eyes, and freckles leads everyone to believe I’m Irish. But I’m not. Paul is, though, so does that makes me Irish by proxy? And check it out…my sister married an Irish fella, too. Go figure.
What’s even more odd is that neither Paul or my BIL like corned beef or cabbage. And they call themselves Irishmen! I call them weirdos!
So. Ya. I know a lot of people dislike cabbage. They think it smells funky. I would not be one of those people – okay, wait. I will acknowledge the odd smell. But I still like it. Unlike smelly socks, which I do not like. To be clear.
I came across these rolls and it being ages since I ate stuffed cabbage, they sort of beckoned me. Stuffed cabbage recipes are a plenty, especially right now for St. Patty’s Day, but I like the simple ingredients in this one. And the sweet raisins definitely added a dimension of flavor.
These are very easy to make, but definitely not fast – sort of reminds me of lasagna in that way. Totally worth the time, though. Especially if you like cabbage and aren’t a weirdo.
Stuffed Cabbage Rolls
Makes 10 rolls, Serves 4-5
Prep Time: 35 minutes
Cook Time: 1 hour
• 2 tablespoons vegetable oil
• 1 cup chopped yellow onion
• 1 medium head (about 2 pounds) green cabbage
• 1 pound ground beef
• 1/2 cup cooked rice
• 1/4 cup golden raisins
• 3/4 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 1/2 cup beef broth
• 1/2 teaspoon paprika
• sour cream or Greek yogurt, for serving (optional)
Preheat the oven to 350 degrees. Coat a 13×9 inch pan with non stick cooking spray.
In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.
Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut more than a third of the way into the leaf.
In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.
In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Serve the cabbage rolls with a big dollop of sour cream or yogurt, if using (I didn’t think it needed this.)
(from Pennies on a Platter)