Cabbage Rolls My mother use to make these for me and my sister growing up. I use to think they were so big and it was fun that I had my very own roll and she would accompany this rolls with her homemade corn cakes. This is my version on cabbage rolls the tomatoes sauce is sweet with a little spice.
This recipe is cabbage leaves filled with beef, pork and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.
Cabbage Rolls Serves 6-8
1/2 pound of ground beef
1/2 pound sweet Italian ground pork
2 garlic cloves chopped
1/2 cup of green pepper
1 chopped jalapeno pepper deseeded
1 chopped red jalapeno pepper deseeded
1/3 cup of chopped red or white onion
1 1/4 teaspoons salt
1 1/4 pepper
1/2 cup cooked long grain white rice
1/4 cup of milk
8 cabbage leaves
6-8 grape tomatoes sliced in half
1 ( 8 ounce)can of tomatoes sauce
1 can (14.5 ounces) stewed tomatoes
1 tablespoon DivineKuizine sugar spice
1 lemon (Squeeze lemon Juice)
2 tablespoons of apple vinegar
1 tablespoon salt
1 tsp pepper
1/4 fresh chopped parsley
1/4 cup water
1. Bring a large pot of water to boil . Boil cabbage leaves in the boiling water about 2-3 minutes. Drain well. Cook rice put keep it a little firm not all the way cook. (The rice will cook the rest of the way from the steam from the cabbage rolls).
2. In a large mixing bowl, combine all filling ingredients together. Mix well. Place 1/4 cup of meat mixture in the center of each cabbage leaf, and roll up, burrito style. Place in a baking dish or Dutch oven.
3. For the sauce in a saucepan, Combine all ingredients except the parsley, in a saucepan and simmer for about 2 to 3 minutes. Pour sauce over the rolls. Save some of the sauce for reserve when the rolls are done.
4. Bake 350 F degree cover for 2 hours. Once done pour the reserve sauce over the rolls and serve.