I always called this dish “Pigs in a Blanket”. Until recently, when it was pointed out to me that there are no “PIGS” in the way I prepare stuffed cabbages. SO I’m going to have to start calling this dish something else. Cows In a Blanket? Cows in Cabbage? Oh, I don’t know. Lets not stress out about nomenclature. Lets make some delicious wintertime comfort food. This recipe is good to make in bulk and freeze in individual containers, so you can really spread the comfort around.
makes 8-10 servings
- 1 head of cabbage
- 2 lbs ground beef
- 1 c. cooked rice
- 1 large onion, chopped
- 3-4 medium carrots, chopped
- 2 tsp salt
- 1 tsp ground pepper
- 1 Tbs dried or fresh thyme
- 2 c. marinara
- 1/2 c. ketchup
- 1/3 c. brown sugar
- 1 tsp powdered mustard
Make Stuffing: This is a stuffing I suggest, but really, you can make any stuffing you like. That’s whats great about this dish! However, for our recipe: cook rice. Mix cooked rice with ground beef, chopped onions and carrots, salt, pepper and thyme. Mix with fingers. Go on, really get in there!
Blanch cabbage leaves: Bring a large pot of water to a boil. Cut the core out of the bottom of the cabbage. Place cabbage head in the boiling water for 30 seconds and remove. Pull off softened leaves. When the leaves don’t want to come off, place back into boiling water and repeat until all leaves are removed. Once leaves are off, you may want to boil individually for another minute or so, until softened.
Stuff Cabbages: Use 1/2 c. filling for large leaves and 1/3 c. filling for small ones. Place filling near base of leaf, inside where stem curls in. Using hands, mold filling into a roll shape into the base of the leaf. Fold in edges and then roll until you have a nice solid little cabbage package. Like a little gift!
Pack stuffed cabbages into a baking dish of choice. If you want to freeze some, you can package the stuffed cabbage rolls into ziplock bags and freeze now.
Make Sauce: Mix marinara, ketchup, dried mustard, brown sugar. Pour mixture over cabbages.
Bake: at 400 degrees for 30-40 minutes.
Eat Up! Serve warm. Yum.