maybe it was the russian in me that immediately jumped on this recipe when i saw it.

maybe it’s because we have had the largest head of cabbage ever to be seen by mankind.

stuffed cabbage rolls | things i made today

and i needed a final meal that would use it all up — we’ve had 10 servings of cabbage-filled meals (one not pictured, i forgot), adding this one it will be 14. thats 14 meals from one giant head of cabbage. is this real life?

stuffed cabbage rolls | things i made today

after dinner jason and i were discussing what we were nostalgic for, and i said i was nostalgic for doing cartwheels down the long hallway and into the living room of my parent’s buffalo grove house when i was a kid. every time i did it the whole house jumped (including all the glass tables with vases on them), but i never broke anything…that i remember. anyways, we then wanted to prove to each other that we can still do cartwheels. they weren’t pretty. i was sure we were going to hurt ourselves or break the TV. i guess we’re too old for cartwheels…

Stuffed Cabbage Rolls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup rice, dry
  • 1 small-medium head savoy cabbage
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 carrot, shredded
  • 1 celery stalk, minced
  • 1 parsnip, shredded
  • 1 pound ground beef (or turkey, for a healthier option)
  • 2 tablespoons tomato paste
  • 4 cups tomato sauce
Instructions
  1. Cook rice according to instructions. Transfer to large bowl.
  2. Meanwhile, using a teapot or a pot, boil 3-4 cups of water. Cut out the core of the cabbage and discard. Place the remainder of the cabbage in a large bowl. Once water has boiled, submerge the cabbage in the hot water for 10-12 minutes. This will allow the leaves to soften so they are easier to work with.
  3. While that soaks, heat olive oil in a dutch oven. Cook onions until translucent, about 3 minutes. Add in carrots, celery, and parsnips and cook for a couple extra minutes. Salt and pepper to taste.
  4. Transfer vegetables to a bowl with rice.
  5. Add ground beef or turkey and tomato paste to dutch oven and cook until it browns. Transfer meat to the vegetable and rice bowl, then mix well.
  6. Drain the head of lettuce and select the biggest and thinest leaves. Place the leaves on a flat surface and place ¼ to ⅓ cup of filling into the bottom part of each leaf, depending on the size. Tuck the sides of the leaves in and roll closed.
  7. Arrange the rolls single layer in the dutch oven. Pour tomato sauce over the top, bring to a boil, reduce the heat, and cook for 25-30 minutes.

recipe adapted from smitten kitchenrecipe rephotographed March 2016.

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