I know, I know; I already wrote about cabbage. But you see, I told you I was making cabbage rolls before but I didn’t give you my recipe… and I think my cabbage rolls are killer enough to warrant a recipe post. I deviated from a traditional cabbage roll just enough to keep things interesting.
Cabbage Roll Ingredients
12 large cabbage leaves
1 pound of ground beef (I personally prefer non-lean ground beef.)
1/2 yellow onion, finely chopped
3/4 cup of medium-grain dry rice (I prefer calrose rice for this dish.)
1 egg, beaten
1/4 cup of milk
1-1/2 tsp of ajwain seeds (If you don’t have ajwain seeds, you can substitute with caraway seeds.)
1-1/2 tsp of salt
1 tsp of pepper
28-oz can of whole plum tomatoes
1/2 yellow onion, chopped
2 cloves garlic, diced
1 tsp of turmeric
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
- Cook the rice as you would normally. Let it cool completely before adding it in to the filling mixture.
- Boil the cabbage leaves for 2-4 minutes in salted water until the leaves are pliable. Drain and set aside until cool enough to handle.
- Pulse the tomatoes in a food processor just until broken down. (Make sure not to over-process the tomatoes.)
- Add enough olive oil to coat the bottom of a skillet and set over medium heat. Once hot, add the onions, garlic, salt, and pepper. Cook, stirring occasionally, until softened.
- Add the turmeric. Cook for another minute.
- Add the tomatoes and reduce the heat to medium-low.
- Add a dash of sugar. Cover and let simmer for about 20 minutes.
- While the sauce is simmering, put together the cabbage filling. In a large bowl, combine the ground beef, chopped onion, cooled rice, beaten egg, milk, ajwain seeds, salt, and pepper.
- Lay out a cabbage leaf on a cutting board, broad side facing you. Put some filling towards the broad-end of the leaf. (If your cabbage rolls are big enough hopefully you can get about 1/3-cup of filling per leaf.)
- Begin to roll the leaf lengthwise, and once you’ve gotten in one complete roll, tuck in the sides of the leaf, then finish rolling up the leaf.
- Arrange the rolled cabbage leaves in a 9×13 baking dish. Top with the sauce.
- Cover and cook in a 350°F for an hour.