Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
Well, it happened. I feel over the deep end and somehow agreed to making cabbage rolls. Who does that?! I did. Sure, I said, I'd give them a try. It was quite a process though. Simple but difficult.
A few things I learned while making these smelly things.
1. I needed a deeper pot to boil the cabbage.
2. They only last for 1 day as leftovers, otherwise they stink.(imagine that)
3. It's surprisingly to me that making this recipe put a smile on the husband's face.
4. It's also not surprisingly that he was right and they weren't at all that bad.
5. Honestly, it's just meatloaf wrapped in a leaf.
A little bit of history about these cabbage rolls. I absolutely, without a doubt detest sauerkraut. Oh but that's cabbage you say. Oh, but it's disgusting says me. I grew up on the farm meaning a lot of meat and potatoes for me. The husband grew up to a lot of German infused meals(that's what I feel like anyway). For whatever reason, I don't remember my family eating cabbage rolls or sauerkraut or anything of the sort. Now, I do enjoy a good cole slaw! But I think that's another story.
There was a market where we use to live and we would frequent every so often. There was this wonderful German/Polish stand that sold fresh cabbage rolls and I swore that I would never have one. Everything else at this stand was tolerable - although I don't think I tried ... polish and sauerkraut, imagine that.
Couple things to note, we still try to stay away from rice so my cauliflower rice comes in handy once again. It's so versatile and still nutritious.
1 16 oz bag frozen cauliflower - you could probably use fresh, I don't because it's easier for me to have this on hand at any time.
1 Medium size cabbage
2 Cans Tomato sauce
1 cup beef broth
1 lb beef
Preheat oven to 350 degrees°F. Bring a large pot of water to a boil - add a dash of salt. In a saut&egave; pan, saut&egave; the diced onion with a little bit of olive oil. Once onion is golden translucent, add the ground beef and brown.
Meanwhile, 'rice' the cauliflower in the food processor and put in a medium size mixing bowl. Once beef is done, mix together the 'rice' and beef in the medium bowl. Set aside. Check the bowling pot of water. With the cabbage, carefully cut the stem out of the bottom, leave other leaves in tact.
Put the cabbage in the bowling pot of water. Make sure it's submerged. The leaves will slowly start to come off, using a tongs, take a leaf off - it will be about a minute until the next leaf comes off. Put wet leaves on several paper towels to dry. Lay flat.
Once you have enough leaves - this recipe made 8, turn off water and set aside. Dry off leaves and bring over to the beef mixture. Carefully fill the leave with about 1/3 cup of beef mixture. Roll like a burrito. Set into glass pan. Continue until pan is full and beef mixture is gone.
In a separate bowl, mix together the tomato sauce and beef broth. Pour over cabbage rolls and place into preheated oven. Bake for 1 hour. Serve and Enjoy!