Maybe it is my German roots, my proximity to Kitchener/ Waterloo Ontario, the fact that fall is in the air or just the fact that they are delicious, but I am craving some cabbage rolls! I’m going to satisfy this craving by making cabbage rolls at home and I suggest you do the same. If not however, Oktoberfest is just around the corner, where there will be lots of cabbage rolls and other German cuisine.
Yield: Serves 8 Cooking Time: 2 1/2 hours Preparation Time: 30 minutes
1 medium cabbage ½ lb (225 g) Ontario ground pork ½ lb (225 g) ground beef 1 medium onion diced 1 cup (250 mL) uncooked rice ½ cup (125 mL) water 1 tsp (5 mL) salt ½ tsp (2 mL) pepper 2 Tbsp (30 mL) shortening 1 10 fl oz can (284 mL) condensed sodium-reduced tomato soup ½ can water
- Preheat oven to 275º F (135º C)
- Remove core from raw cabbage and place cabbage in boiling water for 5-10 minutes until leaves begin to soften. Leaves of cabbage should be soft and pliable. Remove cabbage from water and let cool slightly.
- Fry onion in pan sprayed with cooking spray or 1 tsp of butter or margarine until soft (approx. 5 minutes).
- Mix together pork, beef, cooked onion, uncooked rice, water and salt and pepper.
- Remove leaves from cabbage, cutting out any hard part from the bottom. Place 1 to 2 tablespoons of meat mixture into each leaf and roll folding in ends. Place seam side down in a greased roasting pan. Continue until cabbage and mixture is used. If there is leftover mixture, you can make meatballs.
- Add tablespoons of shortening on top. Mix can of tomato soup and ½ cup water together and pour over cabbage rolls. Depending on how juicy you like the cabbage rolls you can add more soup/water to the roaster.
- Cook 2 ½ hours.