We actually had about 3 lbs ground meat, used up all the cabbage so we went to get more cabbage. Then we used up all the meat and had extra cabbage and no meat. So we improvised and made some rolls with kielbasa. No idea how it would turn out, but we just ground it up in the food processor and then used it the same way we did the other ground meat. It actually turned out pretty good! (Note: we did cook these in a separate pan to avoid potentially ruining the rest.)
1 head cabbage
About 2-2.5 lbs ground meat (we used lamb and beef, cooked in separate pots)
Rice – about 2 cups
Basil, Thyme, Oregano (or whatever seasoning you like)
Salt and pepper
Canned tomatos (we used a mixture of diced and crushed)
First you need to core the cabbage, just cut it out with a knife without ruining any of the leaves and put a large pot of water on to boil.
Next mix your meat. Use a ratio of about 70/30 meat to rice. Add in your seasonings to taste.
Place the cabbage in boiling water. You’ll see the leaves start to peel away from the rest of the cabbage. As they peel away, remove them from the pot and put them on a plate. Leave the cabbage in the water as you peel the leaves. Continue until you have them all.
Take a large stockpot and put a layer of tomatos on the bottom of the pot.
Take a cabbage leaf and lay it flat. Take a handful of meat and place it in the leaf. Roll the leaf up and place it in the pot.
Continue this until you have used all of your meat and cabbage. If you need to layer the cabbage rolls, put the tomatos between each layer, then pour them on top when it is ready to cook.
Put the stockpot, covered, over low heat – it can take anywhere from 1.5 – 3.5 hours. It will depend on how many rolls, how deep the pot is etc. Just check randomly to see if the meat is cooked through.
These are great to freeze and reheat throughout the winter. Using 2 heads of cabbage we made about 8 containers of various sizes to freeze. You can microwave, or put them on the stove to reheat.