Cabbage Rolls Recipe

I had some requests to post the recipe for the cabbage rolls. It’s an Emeril Lagassi recipe that I don’t follow to a T. I use ground chuck instetof sirloin. I also use my own canned tomatoes to make the sauce.

To remove the cabbage leaves, I place the head of cabbage in boiling water to remove the leaves. Only a couple minutes. Then dunk them in ice water to stop them from cooking.

Here’s Emerils recipe

1 large head cabbage, cored and scalded in hot water until soft and easy to separate
2 teaspoons unsalted butter
1 cup chopped yellow onions
2 teaspoons chopped garlic
1 1/2 pounds ground sirloin
1/2 pound ground pork
1 1/2 cups par-boiled long-grain white rice
2 eggs, beaten slightly
2 teaspoons Emeril’s Original Essence
1/2 teaspoon salt
1/4 teaspoon ground black pepper
SAUCE:
2 teaspoons butter
1 cup chopped yellow onions
1 teaspoon minced garlic
1 (28-ounce) can chopped tomatoes and their juices
1 cup chicken stock
1 tablespoon apple cider vinegar
DIRECTIONS

Preheat the oven to 350 degrees F.
To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and chicken stock. Simmer, stirring occasionally, for 5 minutes. Add the vinegar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning, to taste.
Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.
To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly.
Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll.
In a large bowl, combine the beef, pork, rice, eggs, Essence, salt, pepper, and cooked onions. Mix well with a heavy wooden spoon or your hands.
Line a large baking dish or roaster with remaining cabbage leaves.
One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours.
Remove from the oven and serve the rolls with any remaining sauce spooned over the top, if desired.

https://www.emerils.com/124172/cabbage-rolls

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I’ve never had cabbage rolls before, but I must say that looks pretty good! Thanks for sharing.

Those looks good
Love me some cabbage rolls and Emeril has good recipes. Thanxs ×2

I used to hate the cabbage when I was a kid. Now it’s my favorite part.

My wife roasts it in the oven. Roasted vegetables are the very best!

bigpike wrote:

My wife roasts it in the oven. Roasted vegetables are the very best!

Got that right. In the summer I do everything on the grill. I do green beans, asparagus, carrots, potatoes, most all veggies on the grill. In the winter and colder months I broil these in the oven or roast them. Olive oil exclusively. I like most veggies raw and when they are cooked but not in with ,say a roast, I want them roasted.