Wayne's Cabbage Rolls
Recipe: #16051
November 21, 2014
"This is my husband’s cabbage roll recipe, he likes his with a bit of heat and these are nice and spicy. These freeze quite nicely so he packs them away in individual portions in reusable plastic containers for work lunches."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (220.8 g)
- Calories 191.6
- Total Fat - 7.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 55.9 mg
- Sodium - 88.6 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 2.1 g
- Sugars - 3.6 g
- Protein - 19.5 g
- Calcium - 35.4 mg
- Iron - 2.2 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring cabbage to a boil in a large stockpot, removing leaves as they fall off into the water and are tender.
Step 2
Run under cold water and drain.
Step 3
Cut the thick membrane off back of each leaf.
Step 4
Meanwhile, place the pork, beef, rice, beer, water, minced onion, hot sauces, garlic powder and smoked paprika in a large pot and cook over medium-high heat until meat is cooked through, about 20 to 25 minutes, stirring occasionally to break up the mixture.
Step 5
Set aside and allow to cool until warm and the mixture can be handled without burning the hands.
Step 6
Lay out the cabbage leaves and add meat mixture in center of leaf, about 1 inch away from rolling edge, turn leaf sides over meat and roll.
Step 7
Lay the cabbage rolls seam side down in two rectangular casserole dishes, seam side down and sprinkle with salt and pepper.
Step 8
Pour equal amounts of the tomato juice and diced tomatoes over the cabbage rolls; cover and cook in a 375 degree Fahrenheit oven for 1 hour.
Step 9
Remove from oven and serve.
Tips
No special items needed.
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