Hearty Talian Cabbage Rolls

 

My recipe makes about 18 rolls. The remaining cabbage can be used for other cooked cabbage recipes.

I like to bake the rolls at 325 F because low heat for 21/2 hours for very tender cabbage.

However, you can use any of the cooking methods below if you have time for longer cooking.

Ingredients:

1 large head of cabbage (about 3 lbs.) 

1 Tablespoon olive oil

1 cup diced onion

2 cloves garlic, minced

1 large carrot, diced

1 pound lean ground beef

1 egg, beaten

2 cups leftover mashed potatoes 

1 tablespoon dried Italian seasoning 

2 cups tomato sauce

1 1/2 teaspoons salt

pepper to taste

Directions 

Prepare the cabbage :

Easy Method

A week before you plan to make the cabbage rolls, place the cabbage in a large ziplock freezer bag and freeze (about 3 days)x

Defrost in the refrigerator-2-3 days. Leanes will be soft and come right off. Place on kitchen towels and remove the core.

Traditional Mergod

Bring a large pot of water to boil. Cut the center core out of the cabbage and place, the core side down, in boiling water. Cover and simmer for 10 minutes.

While cabbage simmers, heat oil in a pan over med-high heat and sauté onion and garlic for 3-5 minutes until browned. Add carrots and cook another 5! minutes. Transfer the mixture to a large bowl. Add ground beef and cook until no longer pink. Add to vegetables.

Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from the cabbage, cutting away from the core with a small knife. Set aside the best 16-18 leaves and cut off the thick spine in the center for easier rolling.

Preheat the oven to 350° F.

Oil a 13x9-inch baking

To cooled beef mixture, add ½ cup of the tomato sauce, mashed potatoes Italian seasoning, salt & pepper. Combine well.

Place about 1/4 cup of filling in each leaf, roll, and place seam side down in prepared pan. Pour the remaining tomato sauce over the rolls. 

Cover pan tightly with foil, and bake for 1 ½ hours. (Place pan on a cookie sheet in case it drips)

Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)

To Cook on Stove Top - Use a heavy Dutch oven or your heaviest pan. Use the same recipe, cover the pan, and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a low boil much faster on the stovetop. Uncover occasionally to make sure they are cooking. If not, carefully stir the rolls and move them around until tender.