This easy country cabbage rolls straight from a mennonite kitchen recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Country Cabbage Rolls Straight From A Mennonite Kitchen
This easy country cabbage rolls straight from a mennonite kitchen recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- large savoy cabbage
- pounds lean ground beef
- medium to large onions
- tablespoons canola or Bertolli olive oil .. or even butter is fine
- cup white or brown rice. . . and 2 cups water
- Eggland’s Best eggs
- /2 teaspoons Morton salt
- teaspoon pepper
- cans tomato soup
- small bottles tomato juice or vegetable cocktail . .like V8 individual serving sizes
- can or small carton chicken broth
Instructions
- In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
- In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
- Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
- In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
- Remove the leaves from the cabbage, cutting away the tough part closest to the core.
- Spray your large casserole or two small casserole dishes with cooking spray.
- Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
- In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
- Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
- For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at
- . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.
Tips for the Best Country Cabbage Rolls Straight From A Mennonite Kitchen
- Pre-heat & Prep: Always gather all ingredients before cooking country cabbage rolls straight from a mennonite kitchen.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.