CABBAGE ROLLS

I hadn’t made cabbage rolls in awhile

so decided recently to bake a batch.

We had them for dinner one night

and Moe had them again for breakfast the

next morning.

Recipes From Thibeault’s Table

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 pounds 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. Add more 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

Replace rosemary and thyme with with fresh chopped dill and lemon
zest to taste.

Cook in chicken broth. Add three or four garlic cloves to the
pan. Cover cabbage rolls and bake until tender.

serve with an Avgolemono sauce. Add some fresh chopped dill to the
sauce just before serving.

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