Bea's Best Cabbage Rolls
February 18, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Beef, Pork, Game, Budget-Friendly, Freezer (OAMC), Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Slow Cooker, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Canned Tomatoes, Spring more
"I make these once a year in big batches and freeze them. This recipe is for approximately 24 cabbage rolls. To cook, thaw as many as you would like, place the thawed cabbage rolls in a casserole dish and cover them with tomato juice and cook them covered for 1 hour in a 375 degrees then uncover and cook for another 30 minutes. These can also be made in the crock-pot."
- Serving Size: 1 (181.9 g)
- Calories 239.3
- Total Fat - 16.3 g
- Saturated Fat - 6 g
- Cholesterol - 54.4 mg
- Sodium - 93.2 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 1.7 g
- Sugars - 2.5 g
- Protein - 14.1 g
- Calcium - 33.9 mg
- Iron - 1.3 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.6 mg
Bring cabbage to a boil in a large stockpot, removing leaves as they fall off into the water and are tender.
Run under cold water and drain.
Cut the thick membrane off back of each leaf.
Meanwhile, mix the ground meat, onion soup mix, wine, garlic powder, allspice and the ground cloves together in a large heavy bottomed pot and cook over medium-high heat until meat is cooked through.
Mix in the diced tomatoes and rice and allow cooling completely.
To assemble the cabbage rolls, lay out leaves and add meat mixture in center of leaf, about 1 inch away from rolling edge, turn leaf sides over meat and roll; place these seam side down in a freezer bag in one layer and freeze.
To cook, follow instructions in recipe intro.
Tips & Variations
No special items needed.