This dish mimic's the always popular Cabbage Rolls my Grandmother always made. I could never find a cabbage big enough or that wasn't horribly damaged on the outside to make the rolls. So I converted the recipe for ease.
Unrolled Cabbage Rolls
- Prep Time: 20mins
- Total Time: 1 hour
- Makes: 8-12 servings
1 - med sized green cabbage, shredded or chopped thinly
1/2 lb lean ground pork
1/2 lb lean gound beef
1 -156ml can of tomato paste
1 lg cans of crushed tomatoes or tomato sauce
1 cup of instant rice or 1.5 cups of cooked long grain rice
Salt and pepper to taste
In a large mixing bown blend together with your hands the ground pork and ground beef, add the rice and mix evenly. Season with salt and pepper.
In a seperate bowl mix the tomato paste and the crushed tomatoes until well combined.
In the bottom of a 9x13 pan crumble half of the meat mixture, layer on top with the shredded/sliced cabbage spread half of tomato mixture over the cabbage. Add remaining meat mixture on top of the tomato sauce, layer the cabbage and tomato sauce on top. Cover with tin foil and place onto a cookie sheet into a 350c oven for 30 minutes. Remove from oven and take tin foil off then put back in for another 10 minutes. Cabbage should be tender but not mushy.
Makes 8-12 servings depending on serving size
tips & tricks
If you find that the middle is more dry than the top half then pierce with a knife at the 30 minute mark to help the juices flow throughout the dish.
If you are finding it too juicy then cut back on the crushed tomatoes by 1/2 a can.