Recently I've tried to tame the craving with occasional trips to Babushka's. Their's are pretty darn good. But I wanted to have some for dinner with leftovers that I could freeze and have them right at my fingertips. I haven't made them for years because they are a bit time consuming. They're definitely an act of love. Ah, the things we do for love.
I think I may have mentioned before that Bob and I receive produce from Green Bean Delivery. Every two weeks we get a box delivered with fresh produce, and occasionally other goodies that we've order. It really is fun. And we have begun to eat vegetables that I probably wouldn't have considered before. But I digress.
In our last GB box we had a gorgeous head of cabbage. I knew the moment I laid eyes on it that it was destined to be made into cabbage rolls. Call it serendipity, call it fate. Call it a craving if you will. Whatever you want to call it, I'm going with CABBAGE ROLLS!!!
I had saved a recipe for them on http://allrecipes.com/recipe/stuffed-cabbage-rolls/detail.aspx. Now of course I fiddled with the recipe a tad, and the results were crazy good if I say so myself! I served them with mashed potatoes. We feasted on them last night and have plenty packed away in the freezer for future suppers. Oh yum!
Adapted from Allrecipes.com
15-18 cabbage leaves
2 cups cooked and slightly cooled rice
2 pounds lean ground beef
1/2 cup chopped onion
4 cloves garlic, minced
2 eggs, slightly beaten
2 teaspoons salt
1/2 teaspoon ground black pepper
drained sauerkraut (optional - we love it!)
2 -15oz cans tomato sauce
4 Tbsp brown sugar
4 Tbsp lemon juice
1 Tbsp & 1 tsp Worcestershire sauce (maybe a little more)
2 tsp salt
- Preheat oven to 350 degrees (325 degrees for glass dish).
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a large bowl mix all of the sauce ingredients.
- In a medium mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt and pepper, along with 1/4 cup of sauce. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and fold, placing seam side down in baking dish. If needed, secure them with toothpicks.
- Top each roll with a spoonful of drained sauerkraut.
- Pour the remaining sauce mixture over the top. Cover with foil.
- Bake for 60 minutes.
You can thank me when you've recovered from your food coma :-)