STUFFED CABBAGE ROLLS
Last week, I was trying to think of something new to cook. I wanted something not too heavy and something that would satisfy my hunger for comfort food and lots of flavor.
Cabbage rolls!!! I don't know why but I have never made them before. I started looking for a recipe and found several but Emeril's stood out. I, of course, did not go by the recipe but it was a good base to begin with. I used a spaghetti sauce that I make from time to time instead of his sauce recipe. However, if you want to speed this meal up, I would suggest buying your favorite bottled spaghetti sauce. Mine favorite is Rao's just in case you wanted to know. The sauce recipe that follows is really, really good and simple in flavor so it does not conflict with the cabbage roll flavors. Actually, I doubled this recipe and used half for the cabbage rolls and froze the rest for a later date!
I made one HUGE error when I was cooking and it ended up taking me twice as long to finish. My error? I got all of my meat and seasonings mixed together and then I added uncooked rice to it....it is supposed to be cooked rice!!! Ugh! I had to start over. Not a good moment!
This recipe is getting added to my "favorites". I will definitely be making this more often. I loved it, my kids loved it and I had leftovers for the next day. Perfect!
I made mashed potatoes, baby limas, and a new cornbread recipe....I will share that next because it is my new favorite....to go with the cabbage rolls. So excited that I have 2 new favorite recipes to add to my others. Hope you try them and hope you like them! Let me hear from you...I enjoy that immensely!!
STUFFED CABBAGE ROLLS
1 cup Olive Oil
2 small Onions, chopped
8 Garlic Cloves, minced
2 - 12 ounce cans Tomato Paste
6 cans Water
3 teaspoons Salt (you can add more if you want)
1/2 teaspoon Pepper
1/4 cup Brown Sugar
Halfway between low to medium heat, saute onion and garlic in oil for about 10 minutes (longer would be better but 10 minutes is enough), stirring occasionally. Add tomato paste and water. Stir well to combine. Increase heat and add remaning ingredients. When boiling, reduce to low and simmer 45 minutes to one hour.
1/2 pound Ground Sirloin
1/2 pound Ground Italian Sausage
1 tablespoons Butter
1 cups chopped Onion
1/2 cup chopped Bell Pepper
6-8 cloves minced Garlic
1 cup grated Parmesan Cheese
1 tablespoons Garlic Powder
2 teaspoon Steak Seasoning or Tony Chacheres
1 cup cooked long-grain Rice
1 head Cabbage, cored and scalded in hot water until leaves can be removed easily
Melt butter and add onion, bell pepper, and garlic. Saute approximately 5 minutes. In a large bowl, combine sirloin, sausage, eggs, garlic powder, seasonings, and sauteed vegetables. Mix well and then gently add the rice until distributed evenly.
Cover the bottom of a 9 X 13 baking dish with about 1/2 to 3/4 cup sauce.
Place approximately 1/4 cup of meat mixture in each cabbage leaf, roll up and place into dish, seam side down. Pour the rest of the sauce on top of the cabbage rolls.
Bake in 350 degree oven for an hour and then decrease the heat to 275 degrees and cook for an additional hour.
Mashed Potatoes is a great accompaniment to this dish!