Braised Cabbage Rolls
Serves: 8Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Medium
- 1 cup converted (parboiled) long-grain rice
- 1 cup water
- 1 lb. lean ground beef
- 1⁄2 cup chopped onion
- 1 can (14.5 oz.) diced tomatoes
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 large heads cabbage
- 1 can (46 oz.) tomato juice
- In a small saucepan, bring the rice and water to a boil; cover and simmer for about 10 minutes, or until water is absorbed. In a large bowl, mix the beef, onion, and rice. Stir in the tomatoes, and salt and pepper.
- Place about 4 inches of water in a large kettle and bring to a boil. Core the cabbages and remove any bruised outer leaves. Place the whole cabbages in the boiling water and partially cover. When top leaves have softened, remove them from the cabbage, using long-tined forks to avoid being burned with the steam. Continue repeating this process until you’ve gathered enough leaves for all the filling.
- Turn the cabbage leaves ribs side up and with a sharp paring knife, pare away the raised rib so the leaf is easier to roll. Turn the leaf over, rib side down. Place about two heaping tablespoons of the filling on the leaf, centered crosswise and about 2 inches from the bottom lengthwise edge of the leaf. Roll the bottom lengthwise edge over the meat filling, then fold in the side edges over it. Continue to roll lengthwise, then place on a platter seam side down.
- When all the filling has been used, slice the remaining cabbage thickly and place in a large Dutch oven. Carefully place the rolls on top of the cabbage in layers, seam sides down. Pour the tomato juice over all. Cover and simmer 3 hours or longer.