• 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.