Cabbage Rolls

This is my version of my mother's version of my great grandmother's Cabbage Roll recipe. These days my mother doesn't roll her cabbage, she layers the ingredients instead. It saves some time and still taste great, but I like the little meatballs that are formed inside the cabbage. I say try it this way first and then if it's too much work for you, layer.



1 lb Ground Meat - I use turkey. You can use beef, chicken, pork or a combo.
4 cloves Garlic - pressed or finely chopped
s/p
CRP
White Pepper
Smoked Paprika
1 green Onion - finely sliced
Fresh Parsley - chopped
3/4 cup Rice*
1 can Tomatoes
1 can Tomato Sauce
Garlic Chili Sauce (optional)
Water

Bring a large pot of water to a boil.

As you wait for the water to boil, mix the first nine ingredients together and set it aside. Your hands are the best tools for this job.



Remove the core form your head of cabbage.

Cabbage and Pasta

I know this sounds like a strange combination, but it's what I wanted to eat. So I made it happen, and it was quite tasty!




Large pot of boiling Water
Manicotti Noodles
2 T Butter
Onion - diced
Garlic - diced
Celery - chopped
Red Bell Pepper - finely diced
s/p
Tomato Paste
1 T Flour
1 Large can of whole Tomatoes (I like the fire roasted ones)
Vegetable Stock
Cabbage - cut into bit size pieces
Fresh Oregano - chopped
Shredded Cheese

Heavily salt the water. Add the pasta and boil it, stirring occasionally, for a little over half of the recommended cooking time. It will finish cooking later, in the sauce.

Then, drain the pasta and cut it into bite size pieces.

As the pasta cooks, heat another pot and sauté the celery, onion, red pepper, and garlic in butter till the onion is clear. Do not brown the onion. Season with s/p.

Then, stir in the tomato paste and cook for couple of minutes.

Sprinkle the flour on the veggies and cook for another two or three minutes. You want to stir constantly at this time so that the flour cooks without burning.

Add the tomatoes and break them up with your hands or the back of a spoon.

Pour enough stock into the pot so that the cabbage will be even with the liquid. Just guess. If you need more, you can add it later.

Bring to a boil.

Add the cabbage and cover till the liquid comes back up to a boil.

Uncover. Cook till the cabbage is tender.

Next, stir in the pasta and oregano. Taste for seasoning, and add more s/p if needed.

Top with cheese and serve.





I made Italian breaded chicken strips with this meal. But, if you want to keep it vegetarian, just serve with your favorite bread and enjoy.