- 1 Large Head of Cabbage
- 2 lbs. Ground Beef
- 1 Large Yellow Onion
- 2 Green Bell Peppers
- 1 Cup Quick Cooking Rice
- 2 Large Cans Tomato Juice
- 1 Tbs. Minced Garlic
- 2 Tbs. Salt
- 1 Tbs. Black Pepper
I know I’m a few days late on this New Year’s favorite, but I have a secret to tell – I don’t really make cabbage rolls. Jon-Michael always makes these, but they are a combination of recipes from both our families.
Start by steaming a head of cabbage. This loosens up the leaves without actually cooking the cabbage.
While this is happening, mix the remaining ingredients in a bowl, minus the tomato juice. You’ll only want to add a splash of this to the meat. This helps keep them moist. I would also recommend using a not-so-lean ground beef for this. Nobody wants dry cabbage rolls. An 85% lean beef would be the least fatty I would go with. Feel free to be a little more liberal with the seasoning, as well. Ground beef doesn’t have a lot of flavor to me, so black pepper and garlic can go a long way.
Once the cabbage leaves are easy to remove, peel as many whole leaves as you can salvage. Form the meat mixture into mini-loaves and roll them up into a cabbage leaf. When rolling, tuck the sides of the cabbage in to help seal the cabbage roll. Add these to a large pot and add enough tomato juice to barely cover all the rolls.
Bring to a boil, reduce heat to a low simmer, cover and cook for 2 hours.
Some people serve cabbage rolls with mashed potatoes, but I like them by themselves. I always add a little extra of the cooked juice to my plate. Yummy!
Since I failed to get this posted by New Year’s Day, I will give you a free pass to enjoy these any day of 2013.