You know you like’m! There are a bazillion cabbage roll recipes out there. Did you know this goes back over 2000 years ago in Jewish cooking? You can pretty much fill them with anything you want. I was very surprised when I substituted cauliflower instead of rice cutting out the carbs, eh!
This is perfect boat food too because it doesn’t involve deep frying and they are fun to make. The smell with drive your neighbors crazy.
Reminder! Don’t throw out the water till the rolls are in the oven. I can’t tell you how many times I’ve done this!
Here are related links that you might like to try!
Print Recipe Cabbage Rolls
Bring a pot of water salted to a boil then reduce to a simmer. Place cabbage head in pot and simmer for 20 min covered. Rotate the head occasionally.
Sauté onion, garlic and mushrooms on medium high for 10 min. Use a knob of butter and olive oil. Add crushed caraway seeds.
In a bowl hand mix the sautéd items and the filling.
Remove cabbage head and gently remove the leaves. Keep the cabbage water
Start wrapping your cabbage rolls and place in a oven proof pan.
Mix 3/4 of the cabbage water and 3/4 cup of tomato paste. Pour over the cabbage rolls. I pour just enough to reach 1/2 way up the roll.
Any remaining leaves place on top of the cabbage rolls. Wrap with tin foil.
Put tray in a preheated 350 degrees F (180 degrees C) oven for 1.5 hours.
Remove tin foil for reuse, discard the cabbage leaves. Reseason with more cracked pepper and sea salt. Add some grated parmesan and some parsley on top. Put tin foil back on and let rest for 30 min.