You know how there are just some foods that make everything right in the world? Stuffed cabbage rolls does that for me. I don’t even remember eating them when I was little, but the thought of them makes my mouth water.
I’m also a pro at cabbage rolling.
I always thought cabbage rolls was originally an Irish dish. I was wrong. Its more of an Eastern European/Jewish/Russian dish.
Qua? But its cabbage and beef. Yes I realize its more of a corned beef and cabbage but still. Hmmm……
Well, I am from Russian Jew descent. Maybe its ingrained in Jewish people.
Either way, my house smelled amazing as they simmered in the slow cooker. It made everything feel more homey despite the remodel.
Stuffed Cabbage Rolls
1 large head of cabbage
1 pound ground beef
1/2 cup bread crumbs
1/2 large onion, finely chopped
1/4 cup green bell pepper, finely chopped
2 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Parmesan cheese
1 1/2 cup cooked rice
8 ounces tomato sauce
46 ounces V8 juice
Line the bottom your slow cooker with cabbage leaves so that the rolls do not burn or get scorched while cooking.
Cut the core of the cabbage off and put the cabbage head in a pot of boiling water. While the cabbage is boiling, cook the rice.
As the leaves start to detach from the cabbage head, take them out of the water using tongs and set them on a plate. Keep doing this until you have 16 leaves.
In a medium bowl combine onion, salt, pepper, green pepper, bread crumbs, garlic, tomato sauce, and cooked rice.
Using your hands, that’s right we are getting down and dirty with it, add the ground beef gently combining the rice mixture with the beef.
Wash your hands.
Spoon generously the ground beef mixture into the cup of the cabbage. Roll the leave from the vein towards the top of the cabbage like a burrito. Bring the sides in as you roll.
Place the cabbage rolls seam side down into the slow cooker. There will be two rows of the cabbage rolls.
Pour all of the V8 over the cabbage rolls.
Cook on high for 3.5 – 4 hours.
Makes 8. Per cabbage roll. Calories: 130, Carbohydrates: 12 grams, Sugar: 4 grams, Fiber: 2 grams, Protein: 8 grams.
This was amazingly good. And I made it wrong – story of my life. I decided to use cooked rice instead of instant rice to make the cooking time shorter. Then I forgot the egg and realized I didn’t need it because the cooked rice was essentially the binding agent.
Also, there was no instructions on whether the ground beef needed to be cooked or not so it took me about 15 minutes to find the question on the websites comment section. THE GROUND BEEF SHOULD NOT BE COOKED. It’s another reason why I decided on cooking the rice. The heat from the rice would advance the cooking of the meat shortening the cooking time.
I also do not like using V8, but in this recipe it seems to work well.
You might have left over filling. That’s ok, just freeze for next time. The whole rolling process from boiling the cabbage head to pouring the V8 over the cabbage rolls takes about 40 minutes to an hour. It is a long process that can seem tedious, but trust me, it’s well worth it.
Overall, these stuffed cabbage rolls were amazing, smelled yummy, and two are quite filling. Comfort food at it’s finest.
And what do you do with the rest of the cabbage? Make Colcannon of course!!!