Wednesday, August 5, 2009

Stuffed Cabbage Rolls

Making these cabbage rolls for hubby was truly a labor of love. Like almost as much as birthing his children. Well, not quite, but given that it's been 20 years since I've done the latter, I've almost forgotten the trauma and I'm now focusing on more recent labors.

And actually, it's not that I mind the time they take to make. It's that I just don't like stuffed cabbage rolls. Don't you all think it's difficult to make something that you don't like? So to spend an entire morning on a dish that I most likely won't eat makes me feel like hubby should treat me like a goddess (even more than he already does.) The way to a man's chick-flick attendance is through his stomach, and if I don't find him by my side at the movie theater watching Julie & Julia at some point during the next few weeks, I'm going to be seriously hurt.

The inspiration for these cabbage rolls came from Chef John at Food Wishes. I've changed up the ingredients a bit, but I found such help in his YouTube video of the technique. Check it out if you're thinking of making these.

We only had room for two cabbage plants in our garden. They were both planted at the same time, but look at the difference in yield! There was no cabbage abuse going on here; I treated them both equally. But for some reason I had one midget (dwarf? little cabbage?... politically correct term here, anyone?) and one regularly sized head. The little guy was made into cole slaw and the conehead giant provided the leaves for this dish.

In a large bowl, mix 1 pound of sausage, 1/2 pound of ground beef. Add an egg, 3/4 cup rice (I used Lundberg Countrywild because that's what I had on hand,) 1/3 cup packed Italian parsley, chopped, 4 cloves of garlic, minced, 2 tsp salt, 1 1/2 tsp Worchestershire sauce, 1 tsp black pepper, and 1/4 tsp cayenne pepper. Combine well, cover with plastic wrap and refrigerate until needed.

Fill large pot half way with water and bring to a boil. Core cabbage. Place cabbage in boiling water and start to remove leaves as they fall away from the head. You're going to need 12 nice leaves. Place leaves in a separate bowl until ready to stuff.

In crock pot, make a bed of some of the leftover leaves. Slice an onion and layer half of the onion over the cabbage. Season with salt and pepper.

Take 1/12 of the meat mixture and place on a cabbage leaf. Roll up and place on top of onions. Repeat 5 more times. Pack some of the remaining cabbage around the rolls to keep them in place while cooking.

Spread 1/2 of a 28 ounce can of crushed fire-roasted tomatoes over cabbage rolls and top with remaining onions. Season again with salt and pepper. Roll the remaining 6 leaves with meat mixture and place on top of onions. Pack some more of the remaining cabbage around rolls. Spread remaining tomatoes over all. Pour 2 cups of chicken (or beef) broth over all. Set crock pot to low and cover. Cook for 4-5 hours on high or 7-9 hours on low.

Here are the ingredients listed all together so you can have everything ready before you start:

1 pound ground sausage
1/2 pound ground beef
1 egg
3/4 cup long-grained rice
1/3 cup packed Italian parsley, chopped
4 cloves of garlic, minced
2 tsp salt
1 1/2 tsp Worchestershire sauce
1 tsp black pepper
1/4 tsp cayenne pepper
1 large head of cabbage
1 onion, sliced
28 ounces crushed tomatoes
2 cups broth
salt and pepper

8 comments:

Snooty Primadona said...

It would have to be a *labor of love* for me as well, but I'm not so sure that hubby would go to a chick flick no matter what I made. I must say your efforts are commendable. Hope hubby was pleased.

However, as much as my hubby likes the food network & is really getting into cooking, I'm thinking I just might be able to entice him to the movies to see Julie & Julia. Well, I've been talking it up a lot, with high hopes anyway.

Mags said...

Snooty: He loved them. Said they were the best he's ever had! Of course what's a guy to say when he's got a woman hovering over him with a butcher knife..lol

Bob said...

Lookin' Yummy as usual! I didn't aquire a taste for cabbage well into adulthood, whenever that was, lol. Lynn will eat coleslaw but she's picky about eating cooked cabbage.

I'm happy you mentioned the Julie & Julia movie first, I've offered to "be dragged" out to the flick because of the Food theme. I don't otherwise allow myself to "be dragged" to chick flicks.

Mags said...

Bob: Sounds like Lynn and I agree that cabbage should be eaten raw... with mayo and such.

I must admit that I'm impressed that you'd actually go see this movie without your arm being twisted into knots! (Hubby, reading these comments as he often does... please take notice!)

June said...

Cabbage rolls look delicious, though in our case I'd be the one waiting for them to cook & my big guy would be asking for PBJ. Oh well. By the way, I love your blog, your style and your attitude!

Mags said...

Thank you so much June!

annthology said...

do you use cooked or uncooked rice?

Mags said...

annthology: I used uncooked rice.