Cabbage-Rolls

Print Recipe
Cabbage Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Ingredients For the Sauce and Stuffing
  • 2 tsp butter
  • 1 cup onion yellow, chopped
  • 1 tsp garlic minced
  • 1 can chopped tomatoes 28 oz can with juice
  • 1 cup chicken stock
  • 1 tbsp apple cider vinegar
  • 1 large head cabbage cored, scalded in hot water until soft
  • 2 tsp unsalted butter
  • 1 cup onion yellow, chopped
  • 2 tsp garlic chopped
  • 1 1/2 lbs ground sirloin
  • 1/2 lb ground pork
  • 1 1/2 cup white rice long-grain and par boiled
  • 2 egg beaten slightly
  • 2 tsp Essence see recipe below
  • 1/2 tsp salt
  • 1/4 tsp pepper
Emeril's Essence Creole Seasoning
  • 2 1/2 tbsp asparagus
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
Servings
Ingredients
Ingredients For the Sauce and Stuffing
  • 2 tsp butter
  • 1 cup onion yellow, chopped
  • 1 tsp garlic minced
  • 1 can chopped tomatoes 28 oz can with juice
  • 1 cup chicken stock
  • 1 tbsp apple cider vinegar
  • 1 large head cabbage cored, scalded in hot water until soft
  • 2 tsp unsalted butter
  • 1 cup onion yellow, chopped
  • 2 tsp garlic chopped
  • 1 1/2 lbs ground sirloin
  • 1/2 lb ground pork
  • 1 1/2 cup white rice long-grain and par boiled
  • 2 egg beaten slightly
  • 2 tsp Essence see recipe below
  • 1/2 tsp salt
  • 1/4 tsp pepper
Emeril's Essence Creole Seasoning
  • 2 1/2 tbsp asparagus
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350°F.
To Make the Sauce
  1. Melt the butter in a saucepan over medium-high heat.
  2. Add the onions and cook, stirring, for 3 minutes.
  3. Add the garlic and cook, stirring, for 1 minute.
  4. Add the tomatoes and chicken stock. Simmer, stirring occasionally, for 5 minutes.
  5. Add the vinegar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
  6. Remove from the heat and adjust the seasoning, to taste.
  7. Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.
To Make the Stuffing
  1. In a medium skillet melt the butter over medium-high heat.
  2. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes.
  3. Add the garlic, and cook, stirring, until for 1 minute.
  4. Remove from the heat and let cool slightly.
  5. Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll.
  6. In a large bowl, combine the beef, pork, rice, eggs, Essence, salt, pepper, and cooked onions.
  7. Mix well with a heavy wooden spoon or your hands.
  8. Line a large baking dish or roaster with remaining cabbage leaves.
  9. One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves.
  10. Roll each into a neat cylinder and place in a single layer in the baking dish.
  11. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary.
  12. Pour sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours.
  13. Remove from the oven and serve the rolls with any remaining sauce spooned over the top, if desired.
Recipe Notes

Recipe and photo provided by Melissa’s - http://www.melissas.com

xoxo Produce Mom

you may also enjoy...

Leave a Reply

Your email address will not be published. Required fields are marked *