Cabbage Rolls

DSC_1876 (1600x1060)This is my first try at cabbage rolls and they came out well enough that I’ll probably add them to the rotation.  My first notion was to do these in the pressure cooker and the recipe I used was written for that method but I ended up with so many I decided to just use the oven.20160228_105028 (1600x1060)I’m sure the folks who eat these regularly will giggle at my ham handed rolling skills but these aren’t all that bad!  I used ground beef and hot Italian sausage in the filling, along with the rice.  The recipe made 12 rolls, with the last one a jumbo in order to use all the meat mixture up.  They used about 1/4 cup each.20160228_125838 (1600x1060)After pouring the tomato sauce mixture over the rolls they were covered in foil and cooked for 2 hours at 350 degrees.  I used a can of tomato bits with green chilies and a can of roasted garlic tomato bits along with the tomato sauce.  I’m pretty sure these are hard to overcook.20160228_130625 (1600x1060)Yum!  I wasn’t sure what sides would work but a scan of a few forums saw many mentions of mashed potatoes so we went that way.  Good call, they worked well.

3 thoughts on “Cabbage Rolls

  1. Pingback: Friday Recipe Exchange: Sweet Tart | What's 4 Dinner Solutions

  2. Aside from using mild sausage and regular diced tomatoes, my version was otherwise like in your creation. Just pulled it out of the oven and….

    It’s fantastic. Spicy enough, surprisingly. The fine texture of the sausage and ground beef I used keeps the cabbage roll together. Potatoes are definitely a plus. They are a good pairing with the tomato sauce topping.

    These are just so delicious!!!!

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