Grandma’s Cabbage Rolls

When I pulled this great little recipe from my files, I thought how much and how often I’ve enjoyed it over the years. While the recipe for My Favorite Cabbage Rolls will always be my favorite, this one’s a close second and Cabbage Casserole with Pork is a close third. Because these superb recipes are fairly similar, I’ve overlapped their instructions. I hope you’ll try all three versions: I haven’t illustrated this one because ... well, sometimes a cabbage roll is just a cabbage roll.

Grandma’s Cabbage Rolls:

2 large green cabbages

1 c. (250 mL) uncooked rice

2 tbsp. (25 mL) butter or margarine 

1 lb. (500 g) ground pork (See Note)

2 small onions, diced

3 cloves garlic, minced

1/2 tsp. (2 mL) dill weed

3 tbsp. (45 mL) fresh parsley

One 14 fl. oz.(400 mL) can diced tomatoes, drained

Salt and pepper, to taste

1 egg

2 c. (500 mL) tomato-based pasta sauce, divided

One 10 fl.oz. (284 mL) can condensed cream of tomato soup

Preheat oven to 325 deg. F. 

Using long, thin knife, core centers of cabbages. Place cabbages on circular rack in deep saucepan, working one at a time. Add enough water to cover rack. Cover pot, steaming cabbage about 10 min. on medium-high heat. Removing cabbage from pot, slice away softened outer leaves before returning cabbage to pot. Top up water, repeating process until all leaves are soft and pliable.

Pat leaves dry with paper towel. While leaves are still warm, shave thick spines with paring knife, making them more flexible and easier to roll without breaking. Set aside; do not refrigerate.   

Prepare and cook rice (see Index for How to Cook Rice). When rice has finished cooking, add butter or margarine to pot, allowing to melt. Stir and set aside. 

Over medium-low heat in large skillet, add pork, onions, garlic, and seasonings, breaking up pork and gently sautéing until no pink remains in pork. Drain fat. Still working over medium-low heat, add cooked rice, diced tomatoes, and salt and pepper, to taste. Cool to room temperature. In small bowl, whisk egg with a fork. Combine egg and mixture in skillet. Set aside.

In a medium bowl, combine pasta sauce and tomato soup, spreading thinly over base of lightly greased 9x13 in. (23x 33 cm) casserole dish.

Remove or shave thin any thick stems remaining on cabbage leaves. Laying each leaf flat, fill centers with about 1/3 c. (80 mL) mixture. Fold in sides and roll leaf up, placing seam-side down in casserole. Repeat with remaining cabbage leaves, including small ones.

Pour remaining sauce over cabbage rolls, covering tightly with foil. Bake, covered, 1-1/2 hr. Offer plain sour cream or well-drained Greek yogurt on the side. Serves 6.

Note: Use cooked, ground turkey or cooked, ground beef, if you prefer. For a vegetarian option, substitute a mixture of cooked lentils and black beans.