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It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my cabbage rolls with dill. My husband and I have seven children, ranging in age from 36 to 17.
Ok. Not the best cabbage rolls Ive had. The major problem I had was that the rice did not cook in the rolls and was still hard! I pierced the rolls and cooked longer but it still didnt help much. Definitely needs more moisture! Will continue looking for better recipes.
My family LOVED this... honestly, we were all skeptical because we arent big fans of cabbage. However, the cabbage flavor wasnt overpowering. The filling was perfect!
Just popped in the oven cooking at 350 for one hour. took me longer to prepare.. never completely follow a recipe because I dont plan.. used Zatarans dirty rice, one can of tomatoes/sauce and only clove of garlic because thats whats here:) and everything else. I think its going to be spectacular.. tomorrows dinner. guess ill be up late waiting for it to cool. I believe it will be worth it. Thank you.
Love this one and so do my children!!!
Serve with sour cream!
Forgot to add: if baking it for more than 1 hour, pour 1 cup of beef or chicken broth over the rolls.
This is the recipe I use since I was about 16 (I am almost 30 now). It's very popular in eastern Europe. I also add shredded carrot and saute it with onions with a little oil in a skillet before adding it to the filling. My mother, my aunts and everyone I know boiles the rice (with salt) before adding it to the filling for at least 10 minutes. This way the rolls are more tender inside. Do not use chicken though in this recipe. Also, I use tomatoe paste instead of tomato sauce (I add 1/2 cup of beef broth to make it thinner and brush it over the cabbage rolls so the cabbage is not sweet. And no sugar, the cabbage is sweet enough. I would add more salt too and black pepper instead of cayenne pepper and bake it for 3 hours with tightly covered top (add 1 cup of beef broth to it if baking for more than 1 hour). I rarely add parsley and dill to it, but a lot of people I know, do add it. This is my favorite dish.
I found in a magazine a while back a trick on the cabbage to soften the leaves..place the whole head of cabbage in the microwave and cook for 5-6 minutes , when cool cut out the core and remove the soft leaves easily. I have found this much quicker then boiling them in water .
I FOUND AN EASY WAY TO DO THE CABBAGE INSTEAD OF BOILING IT. SEVERAL DAYS AHEAD OF THEM FREEZE THE ENTIRE HEAD, THEN GET IT BACK OUT TO THAW WHEN READY TO MAKE CABBAGE ROLLS. IT IS LESS MESSY AND THEY ARE SO LIMP THEY ARE EASY TO WORK WITH. ENJOY
Im always glad to find a low carb recipe. I make these every fall with fresh cabbage and tomatoes from the garden. What a treat to have them available in the winter.
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| Title: | Old-Fashioned Cabbage Rolls |
| Descrition: | It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my cabbage rolls with dill. My husband and I have seven children, ranging in age from 36 to 17. |
Old-Fashioned Cabbage Rolls
Meat
Produce
Condiments
Pasta & Grains
Baking & Spices
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Found on tasteofhome.com
Taste of Home
Old-Fashioned Cabbage Rolls
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my cabbage rolls with dill. My husband and I have seven children, ranging in age from 36 to 17.
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