It’s Friday night, I have no kids and Im hungry! I had gotten this wonderful cone cabbage in my CSA box this week.
Isn’t it gorgeous?! But I digress..
I knew i had some hamburger, rice and tomato sauce on hand and was suddenly in the mood for cabbage rolls. These really are not hard to make at all. Most of all, they aren’t time consuming. This recipe gave me the chance to use the white onions I had gotten in my CSA box and the fresh garlic I had picked at HighCross Farm. So, without further ado…the recipe
- 8 nice sized cabbage leaves
- 1 lb of lean hamburger
- 1 cup of cooked rice
- 2 cloves of garlic finely chopped
- 1 medium onion finely chopped
- 1 egg, beaten
- S & P to taste
- I small jar of tomato sauce
In a large soup pot, cook cabbage leaves in boiling, salted water for 2-4 mins (until soft) then drain. In a large bowl mix: hamburger, onion, garlic, salt, pepper, rice, egg. Carefully lay out cabbage leaves and spoon in filling. Roll up leaves and tuck under the sides. Place in a baking dish (I put a good spoonful of tomato sauce on the bottom so they wouldn’t stick) seam side down. Repeat until all leaves are used or baking dish is full. Top cabbage rolls with tomato sauce (but don’t drown them). Bake in a 375 oven covered for 40 mins. and viola!…
They came out incredible. And! I now have leftovers for the weekend. Now I think I am ready for that raspberry sorbet I made last night. 🙂