In the Kitchen with Grandma Jean
Stuffed Cabbage An Old Family Favorite
22
Sep
Sep
Ingredients You Will Need
1 Head of Cabbage
1 1/2lb of 85% Hamburg
1 Egg
1/2 Cup of white rice (my preference… Jasmine)
1 Onion
1 1/2 Tablespoon Butter
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Can Sauerkraut
2 Regular Cans Tomato Soup
1 1/2 Can of Water
1 Large Can Tomato Sauce (my preference… Furmano’s)
2 Mixing Bowls
1 Cooking Pan
How to Make Stuffed Cabbage
1. Prepare cabbage by rinsing first. To separate your leaves, remove the core and place cabbage in a pot of boiling water.
2. Slow boil cabbage for 12-15 minutes.
3. After leaves cool, gently separate and slice away thick vein without cutting through the leaf.
4. Boil rice to package instructions.
5. Chop onion and sauté in butter.
6. Mix hamburg, salt, pepper, egg, cooked rice, and sautéed onion together in 1 bowl.
7. Mix tomato soup, water, and tomato sauce in separate bowl. This will be poured over cabbage before baking.
8. Scoop a hefty spoonful of hamburg mixture and place it in center of cabbage leaf.
9. Gently roll your cabbage leaf in on itself and tuck in ends to secure the filling.
10. If using sauerkraut, rinse and lay on the bottom of your cooking pan. If not adding sauerkraut, place extra cabbage leaves on the bottom of your cooking pan to prevent scorching.
11. Place cabbage rolls on top and pour tomato sauce mixture over them.
12. Cover cabbage rolls with any additional leaves before baking.
13. Cook at 350 degrees for 1 hour and 40 minutes.
This dish has many names Halupki, Piggies in the Blanket and Cabbage Roll. But no matter what you call, this deliciously flavored meat and rice dish is sure to become a family favorite. Don’t forget, season it to your taste.
You’ll be pleasantly pleased with or without the addition of the sauerkraut. Enjoy!