So I know cabbage smells awful when it is cooking...I know many of you are probably disgusted at the thought of cooking cabbage and having your house smell like a gross cabbage patch! However...I lit a pumpkin spice candle and it was all good. These are so good!!! I made them for Brandon..then he took leftovers to his work and shared with his friends and I had TWO wives call me and ask for my recipe. Ya'll know somethin' is yummy when the boys ask their wives to call up gf.
Shopping list:
one large head of cabbage
ground meat (turkey or beef)
one onion
one cup bread crumbs
cayenne,slt/pep,garlic powder,
one egg
one jar of tomato basil sauce
Procedure:
Cut the core ( Yeah I know you are wondering " What the hell is core a cabbage?"-Just google it and watch a video that is what I did) from the head of cabbage and wash well. Fill a large saucepan or pot (I use a 4 quart saucepot) with about 2 inches of water. Bring the water to a boil over medium heat. Add ½ teaspoon salt and the head of cabbage, core side down. Cover and cook for approximately 10 minutes or until the outer cabbage leaves are tender and flexible but not mushy.
Carefully remove the head of cabbage from the pot. Run under cold water until it can comfortably be handled. Gently separate the leaves. If you get to the point where the leaves are still crisp return the remaining portion to the boiling water to cook a little longer. Repeat until you have enough cooked leaves for the number of cabbage rolls you want to make (12 -16 large leaves). Set aside.
In a large mixing bowl, combine the ground beef, bread crumbs, onion, egg, garlic powder, black pepper and salt. Mix thoroughly. (I reach in and use clean hands to squish the mixture together.)
Prepare a baking dish by spraying it with nonstick cooking spray. (I use a 7 x 11 inch rectangular baking dish but this does not usually hold all of the rolls. Any baking dish can be used but cooking time may vary depending on how the rolls are arranged.) Cover the bottom of the dish with half of the tomato soup or tomato sauce mixture. Set the rest of the soup or sauce aside for the topping.
Place cabbage leaves on a cutting board one by one and, with a sharp knife, trim much of the thickness from the central ridge of the cabbage leaf starting at the core end and cutting toward the outer edge. This will flatten the ridge making it flush with the leaf and easier to roll.
Place ¼ cup of the meat mixture near the lower core edge of the cabbage leaf. Fold the lower edge up over the meat mixture. Then fold in each side of the leaf toward the middle. Roll the leaf tucking in the sides as you go. Squeeze the rolled cabbage leaf in your fist to shape the bundle and place it seam side down in a rectangular baking dish. Repeat until all of the meat mixture has been used.
Cover the cabbage rolls with the remaining tomato soup or sauce. Scatter thyme leaves over all. Cover the pan with a lid or aluminum foil.
Bake at 350 degrees, covered, for 30 minutes. Uncover. Bake another 15 minutes or until ground beef is done through.
Serve and enjoy!
Cut the core ( Yeah I know you are wondering " What the hell is core a cabbage?"-Just google it and watch a video that is what I did) from the head of cabbage and wash well. Fill a large saucepan or pot (I use a 4 quart saucepot) with about 2 inches of water. Bring the water to a boil over medium heat. Add ½ teaspoon salt and the head of cabbage, core side down. Cover and cook for approximately 10 minutes or until the outer cabbage leaves are tender and flexible but not mushy.
Carefully remove the head of cabbage from the pot. Run under cold water until it can comfortably be handled. Gently separate the leaves. If you get to the point where the leaves are still crisp return the remaining portion to the boiling water to cook a little longer. Repeat until you have enough cooked leaves for the number of cabbage rolls you want to make (12 -16 large leaves). Set aside.
In a large mixing bowl, combine the ground beef, bread crumbs, onion, egg, garlic powder, black pepper and salt. Mix thoroughly. (I reach in and use clean hands to squish the mixture together.)
Prepare a baking dish by spraying it with nonstick cooking spray. (I use a 7 x 11 inch rectangular baking dish but this does not usually hold all of the rolls. Any baking dish can be used but cooking time may vary depending on how the rolls are arranged.) Cover the bottom of the dish with half of the tomato soup or tomato sauce mixture. Set the rest of the soup or sauce aside for the topping.
Place cabbage leaves on a cutting board one by one and, with a sharp knife, trim much of the thickness from the central ridge of the cabbage leaf starting at the core end and cutting toward the outer edge. This will flatten the ridge making it flush with the leaf and easier to roll.
Place ¼ cup of the meat mixture near the lower core edge of the cabbage leaf. Fold the lower edge up over the meat mixture. Then fold in each side of the leaf toward the middle. Roll the leaf tucking in the sides as you go. Squeeze the rolled cabbage leaf in your fist to shape the bundle and place it seam side down in a rectangular baking dish. Repeat until all of the meat mixture has been used.
Cover the cabbage rolls with the remaining tomato soup or sauce. Scatter thyme leaves over all. Cover the pan with a lid or aluminum foil.
Bake at 350 degrees, covered, for 30 minutes. Uncover. Bake another 15 minutes or until ground beef is done through.
Serve and enjoy!
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