Cabbage Rolls

I had no idea what I was going to make for dinner until I got into the grocery store and started looking for ideas.   I found a beautiful big savoy cabbage which is my favourite cabbage for making cabbage rolls. The only other ingredient I needed to pick up was lean ground pork.

My favourite cabbage rolls are filled with rice and pork, seasoned with onions, garlic, parsley and rosemary or thyme.   And, I like them  baked in chicken broth with tomatoes, onions and garlic.  I don’t like them in a thick tomato or ketchup sauce.

Normally I would have made something like mashed potatoes and another vegetable to serve with them, but Moe was happy with just the cabbage rolls served with a little sour cream on the side.

Cabbage Rolls=============
1 large Savoy cabbage
large pot of boiling water
1 Tablespoon olive oil
2 onions, peeled and sliced
extra garlic cloves
2 cups hot chicken stock
1 can chopped tomatoes

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or margarine or olive oil
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
rosemary and thyme to taste
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Bring some water to boil in a large pot. Add the cabbage and steam for 10 minutes to soften leaves.

Remove leaves and return cabbage to pot if needed. Continue removing leaves.

Saute onion until soft and add chopped garlic, and parsley.

Mix the ground pork with the rice, onions, garlic and parsley,, season with salt and pepper and herbs.

Fry a small piece to test for seasoning. Adjust seasoning if needed..

Cut onions into slices and place in bottom om covered roasting pan. Add some cracked garlic cloves.

Add 2 cups of chicken broth and one can of tomatoes coarsely chopped.

Place cabbage rolls on top of onion mixture and cover tightly. I cover with foil and then the lid.

Bake in oven until cooked approximately 1 1/2 hours at 350° to 375°.

Serve with some of the juices from the pan and some sour cream.

Option for Greek Cabbage Rolls

Greek Cabbage Rolls in Avgolemono Sauce

1 large Savoy cabbage
(Steam cabbage just long enough so that you can separate the

Chicken broth
Head of garlic

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1 pound ground pork
2 cloves minced garlic
1/2 cup chopped fresh dill
Zest from one lemon
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Prepare filling

Saute onion in oil or butter until tender. Add minced garlic and
cook for 30 seconds.

Mix together the pork, rice, cooked onions, parsley, dill , lemon
zest and season with salt and pepper.

Form the cabbage rolls and place in a deep oven proof casserole.
Add enough chicken broth to almost cover. Add a number of peeled
and cracked garlic cloves and a few sprigs of dill. Top with any
leftover cabbage leaves. Cover and bake for about 2 hours in a low
oven (325°F).

Avgolemono Sauce

Rather than make the traditional Avgolemono sauce enriched with
eggs, I make a sauce using:

3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
Juice of one lemon
Lemon zest optional

Make a roux using the butter and flour. Add the chicken broth and
when the sauce is cooked add the juice of one lemon and the zest
if using. Season with salt and pepper and serve over the cabbage

Cabbage Rolls can be prepared earlier in the day and then reheat
in the Avgolemono sauce.

11 Comments Add yours

  1. Janine says:

    I am Polish and I grew up on cabbage rolls. My one grandmother used to make the best cabbage rolls and the other the best pierogi. I will never be able to replicate theirs… These took me back to many sweet memories!!

  2. Linda says:

    This comment has been removed by the author.

  3. Linda says:

    Oops….sorry had to delete!These look fabulous! Very different from the Jewish style ones I make that have a slightly sweet and sour tomato sauce flavored with lemon juice, brown sugar and raisins…I have been craving stuffed cabbage and I am going to have to try your recipe because I know it will be fabulous!Oh you just made me soooooo hungry!Just beautiful!

  4. Ann..I haven't made these in AGES..I must..I will.Now I am starving.

  5. Fay says:

    These look delicious!!!!!!

  6. Rettabug says:

    I can almost taste them, Ann! You & I both make them the same way EXCEPT for one thing. I use a big can of V-8 juice instead of the tomatoes. It really ups the flavor, IMHO. I have another recipe for using these same ingredients only they are all layered in a pan rather than rolled. Called \”Lazy Cabbage Rolls\”. I'll have to do a post with that recipe soon. Lots of cabbage out now because of St. Patrick's day coming.Good reminder…thanks,Rett

  7. Well, I have never seen more attractive cabbage rolls in my life! I like the thinner tomato sauce just as you do Ann… and who needs anything else? Your presentation is perfection (not to mention your gorgeous photos.)Oh I have a BIG craving now. 😀 xo

  8. Deana Sidney says:

    I think I'm doing this instead of Corned beef for Paddy's day.. great recipe!!

  9. Marysol says:

    Ann, I'll confess I've never made cabbage rolls. Partly due to the fact that my DM was a whiz in the kitchen, and made this dish often. So I never even considered replicating it. But, looking back on it now, and looking at your mouthwatering photos makes me wish I had, at least, given it a try.

  10. Sarah says:

    these look great!

  11. I love to eat cabbage rolls; it is making them that I find difficult! (that smell of cabbage!)Great photos, now I want to eat some!

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