Tuesday, February 5, 2013

Spicy Stuffed Cabbage Rolls

Another veggie I like is cabbage. I love that whole cruciferous tribe;  cabbage, brussels sprouts, kale, broccoli, collard greens and the like. Stuffed cabbage rolls are among my favorites. Here we go withe recipe:
Sauce Ingredients:                   

8 large cabbage leaves2 cans tomato sauce (8 oz)            
1/4 brown sugar (packed)
1/4 cup red wine vinegar
1 Tb Worechestershire sauce
2 tsp salt (or to taste)
2 tsp chili powder
Steam cabbage leave til workable. Mix the rest of ingredients let stand.

                                                                               Stuffing ingredients:                                                                                       4 slices bacon
                                                                                   4 Tb onion (chopped) 
   4 Tb celery (chopped)
   4 Tb parsley (chopped)
   1 clove garlic (minced)
   1 lb ground meat of choice
   1 1/2  cup cooked rice
   1/3 cup evaporated milk
   a pinch of thyme
   2 tsp Worechestershire sauce
  1 tsp salt (or to taste)
                                                                                  1 egg beaten
                                                                                  1/4 cup parmessan cheese
                                                                                   (I prefer pecorino romano)

Fry bacon til crisp drain, crumble, set aside. (you want/need  2-3 Tb drippings to saute veggies) saute til wilted (garlic last in) put in ground meat cook til begins looses red color. Add remaining ingredients. Mix well if too much liquid in mixture allow to simmer til it evaporates. (few min) Divide stuffing between leaves fold leaf bottom up, sides/ends over roll to complete the package. Secure with toothpicks if need be, pour sauce (1 cup) into greased shallow baking dish (if you had excess drippings this is where you could use that) place rolls in sauce cover with  remaining sauce.  Bake in center of 350 degree oven (50 min) If rolls begin to brown too soon cover with foil. Spoon a little sauce over while baking. Sprinkle cheese twice using whichever fraction of the 1/4 cup of cheese you wish.Once before baking and a bit before presentation.

before sauce/ before baking


  1. A bit jumbled to read, but well worth it. The bacon is a nice addition. I've cooked cabbage rolls a few times. Next time I'll be trying your recipe!  ツ

  2. I'm glad you enjoyed the recipe. I'm a bit jumbled so it stands to reason. Thanks