Saturday, 26 January 2013

Cabbage Rolls

Thanks to my daughter razzing me about not making international/cultural dishes, my repertoire of recipes has greatly expanded!  I have gone through phases of trying something new, but usually fall back quickly on the same-old / same-old.  No more as now... and I have to confess that Pinterest has greatly helped in this area... I frequently create a dish native to another country.  Now, I'm not completely new to cabbage rolls, I did make them YEARS ago - but my daughter just turned 18 and she couldn't remember ever having them so it's been a very long time.  They were delicious and we will be definitely making them periodically for dinner.  There were so many recipes on the internet that I just sort of read them over and then worked with what I had on hand and what we like.


First fry ground beef and ground pork (next time I am going to add cut up sausages, as suggested in one of the recipes I saw, for a bit more kick!) with diced onions and chopped celery... I also added a bit of crushed garlic.  I used a 2 parts beef to 1 part pork ratio.  Cook rice or orzo pasta if you are not a huge fan of rice  Mix the rice/orzo and meat mixture together and add any spices you would like.


Preboil cabbage and seperate the leaves.  Add a scoop of filling in the center of each leaf and roll.  I lined the baking dish with tin foil for easy clean up.


Mix plum tomatoes and tomato soup in a blender and pour over the cabbage rolls.  Some recipes called for just the tomato soup so use what you like best... I used the mixture.

 
Cover the cabbage rolls with tin foil and bake for 2 hours... then ENJOY!
I forgot to take a picture when they came out of the oven so snapped the one below of the cabbage rolls reheated the next morning ready for hubbie's thermos to take to work for lunch.  They look like a little more sauce could have been used, but he said they were delicious! 
 
 
 
These were really easy to make... the hardest part was getting the core out of the cabbage before boiling it!

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