May not be too exciting to you, but apparently very exciting for me. I have been wanting to make cabbage rolls for a long time now.. not really sure why considering I don’t think I have ever had them.. but somehow I knew I was going to like them. I was right.
My mom convinced me to make them the “Jewish” way with a sweet and sour sauce, opposed to just a tomato sauce.
1 pound mixed ground meats (I used pork and beef)
1/2 cup rice
1 can crushed tomatoes
less than 1/4 cup white sugar
less than 1/4 cup brown sugar
1 tablespoon vinegar
1. Bring water to boil and add cabbage. With tongs peel off layers of cabbage as they being to come off. Place on a paper towel to pat dry.
2. While cabbage is boiling, cook the rice and saute the onion.
3. When cabbage you have enough cabbage to make rolls, remove the stem of the cabbage. Like so..
4. Mix the cooked rice, half of the cooked onion, mixed meat, 2 eggs, and salt & pepper to taste.
5. Begin the fun.. I mean rolling. Fill each piece of cabbage with meat. It is easiest it fold the outsides in first.
6. The sauce can be started before you roll or after… it doesn’t take long. For the sauce add a can of crushed tomatoes, lemon juice from one lemon, white and brown sugar, the rest of the cooked onion, and, vinegar. I am very vague about how much sugar I put in for a reason… I did not measure it. However, I think I used about 1/4 cup total of both white and brown sugar.
Cook sauce in a pot until hot and sugar is melted.
7. I put a little sauce down on the dish before I placed the rolls down. However, my grandmother recommended next time that instead of throwing away the unused cabbage, to chop it up and put it on the bottom as well. A very sustainable idea!
Pour the rest of the sauce on top.
8. Bake covered for about 2 hours. At the end I took of the cover and turned up the heat to give the rolls some color!