Viewing post #1273251 by vic
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The recipe is from my dad but I've written to the side if I do different. I use his sauce but also add ingredients for a cabbage roll sauce found here on Cubits on Yum Yum Divas.
1 pound ground beef
½ pound sausage
1 medium onion – I use a large onion
1 carrot, chopped fine
2 tablespoons green pepper, chopped
1 tablespoon hot pepper, chopped – I use 3 of green pepper
½ teaspoon fennel seed – crushed
2 garlic cloves chopped – I sometimes use 3 or even 4
1 tablespoon Worcestershire sauce
1 cup cooked rice
1/8 cup cream – I use ½ & ½
½ teaspoon pepper
½ teaspoon sea salt
½ teaspoon thyme
I think it adds a depth of flavor to sauté all the veggies first but you don’t have to. I also run them through the food processor after they are sauted.
Mix all ingredients well. You may now form your balls and put them in cabbage leaves and roll, using toothpicks to secure. You may want to put them on a cookie sheet as you roll them because whatever you don’t use, you can freezer on cookie sheet and once frozen, can go into a ziplock.
1 can tomato soup
1 – 15 oz can of tomato sauce – I use two 8 oz.
1 – 15 oz can of water
1 – pint of tomatoes – blended or you could use crushed tomatoes
1 tablespoon brown sugar
2 teaspoons of white vinegar
1 tablespoon of lemon juice – I use the juice of a whole lemon
Mix the sauce in a large bowl or pan that you will not be cooking the cabbage rolls in because you want to pour the sauce “over” the rolls.
Put as many rolls as you want into a dutch oven or crockpot and pour all the sauce over the rolls. Bring to boil if dutch oven then on low for 2 to 2 ½ hours or in your crock pot on low all day.
More sauce info from Yum Yum Diva's here on Cubits. I use the recipe above for the sauce but use some of the ingredients from the below one as well.
1 stick butter
6 Tablespoons butter
32 oz diced tomatoes
1 small onion, diced
4 cloves garlic, minced
1 Tablespoon ginger, minced
2 Tablespoons Worecestershire Sauce
2 teaspoons brown sugar
1-2 tsp. vinegar
¾ to 1 cup diced red bell pepper
On the back burner is beginning the sauce, on the front burner, sauteing onions and garlic, the lid ready to go on cabbage to steam it.
I put a towel down as I start taking the leaves apart. I pull off as many as will come easily and then put it back in dutch oven to steam some more. I use an ice cream scoop for the balls.
Today, I didn't make a big batch so I just put the in the roaster. Sometimes I use dutch oven, sometimes the big crockpot.
Some of the spices I use that aren't mentioned above.