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."
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.