My friend with the farmer's market gave two gigantic end-of-the-season heads of cabbage to me. For two people in the house, we would be eating this cruciferous globe forever: slaw, stir-fried cabbage, colcannon, vegetable soup, the cabbage list is a long one. Yes, it's good for you but endless days of eating this Brassica just wasn't making me do cartwheels. (And yes, I really can do a cartwheel). Plus, we were getting ready to go away for the weekend and I didn't want to come home to a cabbage project.
Cabbage rolls to the rescue.
The two heads of cabbage made 24 cabbage rolls. I divided them 4 each into 6 pans, covered them with Press n' Seal and aluminum foil, and put them in the freezer. Cabbage rolls to the rescue for future dinners and also a couple to give to friends.
Cabbage Rolls
2 medium heads cabbage
2 lbs. ground chuck
1 lb. ground pork
1/2 c. rice, uncooked
1 med-large onion, chopped
1 T. salt
1 t. black pepper
1 t. garlic powder
2 eggs
32 oz. sauerkraut
64 oz. V-8
1-2 lbs. Kielbasa
Core cabbage and put into large kettle of boiling water. Fill sink with cold water. Remove leaves as they begin to separate and put in the cold water.
Cut up the remaining cabbage when leaves get too small and put in the bottom of baking pan. Put some sauerkraut on top of that.
Mix meat, rice, onions, seasonings, and eggs. Place portion of meat mixture (according to size of leaf) in cup of leaf, roll once, fold in sides, and continue to roll. Place the cabbage rolls on top of the cabbage/sauerkraut mixture. Spread with remaining sauerkraut and cover with V-8.
Bake, covered, at 325° for 2-3 hours.
Cut the kielbasa into half circles, brown, and put on top of the cabbage rolls the last half hour of roasting.
Makes 10-12 cabbage rolls.
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