Two Batches of Cabbage Rolls (4) Servings each, about 10 cabbage rolls per batch
¼cupextra virgin olive oil
2cupsonionchopped
3poundgreen cabbage
2poundground beefraw
1cupricecooked
1 ½teaspoonsKosher salt
One Batch of Sauce for 4 Servings, about 10 cabbage rolls
16ouncecan tomato sauce
14ouncecan beef broth
½teaspoonpaprika
Optional Garnish but HIGHLY RECOMMENDED
sour creamfor serving
red wine vinegarfor serving
Instructions
Cook the rice according to package directions and allow to cool.
In a medium skillet, heat the oil over a medium-high heat and cook onion until softened.
Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, no more than a third of the way into the leaf.
In a mixing bowl, combine the beef, cooled onion, cooled rice, and salt. With the stem side of the cabbage leaf facing you, place a ¼ cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a packet.
FREEZER PREP
Place the cabbage rolls, seam side down, onto a plate. Place the plate inside the freezer for approximately 30 minutes to 1 hour to set the rolls and freeze them enough to keep them from unwrapping.
When they are set, take them out of the freezer and place about 10 or ½ of the cabbage rolls into each freezer bag squeezing as much air out as possible.
These could be frozen up to 4-6 months before using.
FREEZER TO CROCK-POT COOKING
The night before you cook the cabbage rolls, put all of the ingredients for the sauce together in a large Mason jar and place it in the refrigerator overnight. (This takes out the mixing and prep in the morning before leaving the house.)
The next morning, take the pre-mixed sauce jar out of the refrigerator and grab a bag of the cabbage rolls out of the freezer.
Give the jar a good shake to mix up the sauce. Pour just enough sauce to cover the bottom of the crock-pot.
Lay the frozen cabbage rolls directly on top of the sauce and then pour the remaining sauce on top of the rolls.
Use a spoon, to scoop and spread sauce to ensure each cabbage roll is covered in sauce.
Set the crock-pot on low heat for 4 ½ hours and go about your day. [Please see note]
When you arrive home, the cabbage rolls will be delicately warm and cooked through.
Serve the cabbage rolls with a dollop of sour cream and a splash of red wine vinegar.
Notes
A programmable crock-pot is ideal for this recipe.
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