mom's cabbage rolls a different way
(4 ratings)
This cabbage roll is made differently & contains no tomatoes. My Mom had a few specialty dishes and this was one of them. She learned how to make cabbage rolls with a sweet & sour sauce from her Hungarian sister-in-law. My Pop didn't like that sauce or tomato sauce on them. She created her own recipe to please him and it was always his favorite dish she made for 53 yrs. Mom & Pop are gone now so this dish lives on thru me. These are the ultimate in comfort food and I guarantee you will love them. My son & grandson doesn't like cabbage so I make some without cabbage...like meatballs & gravy.
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(4 ratings)
yield
8 -10
prep time
35 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For mom's cabbage rolls a different way
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1 lghead cabbage
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1 Tbspbutter
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2 clong grained rice
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1 tspsalt
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4 cwater
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3 lblean ground beef or 2 lb beef and 1 lb grund turkey
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1 lgonion, chopped fine in food processor with garlic
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4 clovegarlic, minced
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1 1/4 tspseasoned salt
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1/2 tspfreshly ground pepper
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1/8 tspfreshly grated nutmeg (i use 1/2 a fresh nut)
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1/2 cmilk
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2 ccooked cooled rice (from the rice above)
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1 cflour for dredging rolls, divided use
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2 Tbspbutter (start with 2 & add more as needed for browning)
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2 Tbspvegetable oil (start with 2 & add more as needed for browning)
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4 cbeef broth (mom used 4 boullion cubes to 4 cups water)
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1/2 tspwhite pepper
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1/8 tspfreshly grated nutmeg (1/2 a fresh nut)
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2 Tbspbrown sugar
How To Make mom's cabbage rolls a different way
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1Core and remove outside leaves of cabbage. Place core side down in 1 1/2 inches of water in a Pyrex bowl covered with plastic wrap. Steam in the microwave until outer leaves are semi-soft and peel them off a few at a time until all are done. (about 10 minutes)
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2Heat 4qt saucepan (with tight fitting lid) over med heat. Add butter and rice. Stir and cook until rice starts getting white specks on it. Add salt & water, bring to a boil, reduce heat, cover and simmer for 20 minutes (35 min for brown rice). Fluff with a fork and set aside. Remove 2 cups and set aside to cool while making filling. Serve the cabbage rolls over the remaining rice.
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3Heat oven to 375 degrees. In a large bowl, mix ground beef, onions, garlic and seasonings. Stir in milk and add 2 cups of the cooled cooked rice last. Mix well and stuff cabbage leaves. Trim off hard core parts and starting at the widest end place a few tablespoons of filling. Roll up but don't fold ends in. Push the ends of the cabbage into the ends of the roll o make a belly button. This works great to hold them together when browning. It eliminates the need for toothpicks. Mom always used them and I almost swallowed one several times. I learned the belly button trick from my Hungarian aunt. : )
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4When all done making rolls, heat butter & oil in large heavy skillet over med/high heat. Dredge each roll in flour and pan fry until browned on all sides. Remove to large lasagna baking pan or 2 smaller pans. When rolls are all browned, heat a little more oil or butter in the same skillet if necessary to make a roux. Scrape up browned bits. Add abt 2 tablespoons of leftover dredging flour and cook & stir for 1 minute. Whisk in beef broth until it becomes a thin/med gravy. Add white pepper and nutmeg. I usually almost double this gravy recipe. You seem to need more when you use 2 pans, but this recipe makes alot of rolls, plus I make a sm pan of them with no cabbage for my son who is anti cabbage. Next, pour gravy over cabbage rolls and sprinkle brown sugar over top. Cover with heavy duty foil and bake for 1 1/4 hours. Serve over remaining cooked rice. Enjoy!!
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