Cabbage Rolls in Tomato Sauce
Savory and satisfying, these cabbage rolls are filled with a hearty mix of meats and rice, then simmered in a rich tomato sauce until perfectly tender.
Servings: 35 rolls
Equipment
- 1 10x12 baking dish or similar size
Ingredients
Rice:
- 1½ cups converted long grain parboiled rice we use Ben's Original
- 3 cups water
- 1/4 tsp salt
Sauce:
- 1 can tomato juice 540mL
- 1 can condensed tomato soup 284mL
- 2 mini cans V8 original vegetable cocktail 156mL
Everything Else You'll Need:
- 1 head green cabbage softened
- 3 tbsp butter
- 1 yellow onion chopped fine
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 tsp salt
- 1/2 tsp seasoning salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
Instructions
- Core the cabbage first (keeping it whole) then wrap it with plastic wrap and freeze overnight for at least 10 hours.
- Remove cabbage from the freezer at least 10 hours prior to assembly, add to a colander, place in the sink and gently cover the top with plastic wrap, allowing the excess moisture to drain into the sink.
- After about 10 hours the leaves should be soft and easy to remove.
- Remove each layer and using a knife cut out the hard triangular rib from each cabbage leaf. If the leaves are too big, cut them in half. Pat to remove any excess moisture with a paper towel if necessary and set leaves aside until ready to use.
- Preheat your oven to 350 °F.
- Prepare the rice according to package instructions, but reduce time by 5 minutes as it will continue cooking while in the oven. Add the salt once the rice begins to boil. Strain any leftover water. Transfer the rice to a large bowl.
- Meanwhile, to a small saucepan set to low/medium heat at the butter.Add chopped onions and sauté for 5-7 minutes or until softened.
- Add the onions to the rice and allow the rice and onion mixture to cool completely.
- Once cooled, add the beef, pork, salt, seasoning salt, black pepper and paprika. Gently mix to combine. Don't over mix.
- In a separate bowl, combine the sauce by adding the tomato juice, tomato soup and V8 cocktail. Mix well.
- Add 1/2 cup of the tomato mixture to the rice and onions, and gently mix until combined.
- To a 10x12 baking pan add a small ladle of sauce and spread evenly on the bottom.
- Begin by preparing the cabbage rolls by adding 2-3 tbsp of the meat mixture into the centre of the cabbage roll.Bring both sides in and roll.Repeat.Sammy's tip: don't over pack the rice mixture as this will cause the rolls to become too dense. Add the rice mixture loosely, secure, and roll.
- Add the rolls in a single layer in the baking pan, seam side down.Once the first layer is finished, season the top of the cabbage rolls with seasoning salt and add the second layer.Top with the remaining sauce, and ensure all rolls are nearly submerged.
- Cover with aluminium foil and bake for 3-4 hours, or until cabbage leaves are tender.
- Let cool for 15 minutes before serving.
Notes
Variations:
- Feel free to use a meat ratio you prefer, any and all welcome. Furthermore, you can use canned tomato sauce if preferred.
- Vegetarians: can swap with lentils and quinoa.
- Cabbage alternatives: swiss chard or grape leaves.
Nutrition
Calories: 72kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 141mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 0.5mg
