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Cabbage Rolls




Source of Recipe


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List of Ingredients





Serves 15


3 large cabbage heads

3 tablespoons vegetable oil

2 tablespoons butter

2 pounds ground chuck

2 pounds ground turkey

2 pounds ground pork

1/4 pound salt pork, diced in very small pieces

1 package rice pilaf

2 cups rice

2 large cubes low-sodium chicken bouillon

2 onions, diced

2 4-ounce cans of chopped mushrooms, drained

3 eggs, beaten

1 cup ketchup

Salt and pepper

2 16-ounce jars all-natural marinara spaghetti sauce

Peel off and set aside top leaves. Cut out core and steam cabbage. Peel off leaves as they become slightly wilted and set them aside according to size.

Preheat oven to 325.

In vegetable oil and butter, brown meat. Set aside, reserving pan drippings. In the same pan, fry salt pork until crunchy; set aside.

Cook pilaf according to directions. Cook rice according to directions, adding bouillon to water

Sauté onions in drippings from salt pork. Add mushrooms. Blend thoroughly until mushrooms are heated through.

In a large mixing bowl, combine meat, salt pork, rice, onions and mushrooms, eggs, ketchup and salt and pepper to taste.

Line a large baking pan with the uncooked leaves. Fill the wilted leaves with the meat-rice mixture and roll, tucking in ends and placing flap side down. Layer golombkis, drizzling spaghetti sauce over each layer. Top with extra cabbage leaves and seal tightly with aluminum foil.

Bake for 1 1/2-2 hours. If desired, this dish can be frozen before baking. Thaw and cook as directed.


Recipe