207600 Highway 26, Thornbury, ON, N0H 2P0
1 large savoy cabbage
1 cup white or brown rice
2 medium to large onions
2 tablespoons canola or olive oil
2 lbs lean ground beef
1.5 tsp salt
1 tsp pepper
2 cans tomato soup
1 can or small carton chicken broth
2 small bottles (individual serving sizes) tomato juice or vegetable cocktail (i.e. V8)
1. In a grocery bag, place the cabbage (whole) in the freezer and leave for 12 hours or overnight. Remove and leave to thaw and room temperature. This will take a while, 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.
2. Prepare the rice as per package directions and set aside to cool. The rice can be made a day ahead if desired.
3. Chop the onions fine and sauté them until they are golden brown. Set aside to cool.
4. In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sautéed onions and the rice. Mix together until combined.
5. Remove the leaves from the cabbage, cutting away the tough part closest to the core.
6. Grease the bottom of one large or two small casserole dishes.
7. Put 1/3 to 1/2 cup of meat mixture at the bottom of the leaf and roll up. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up.
8. In a large mixing bowl, combine tomato soup, juice and broth. Pour evenly over the cabbage rolls. Cover with foil or the lid of the casserole dish.
9. Bake the cabbage rolls at 325 degrees F for two hours. Serve hot or cool on the counter (make sure you remove the foil. If you don't, you will have little bits of foil on your cabbage roll wherever it touches!).
10. For reheating, thaw first if frozen. Reheat in oven, covered with foil, for about an hour at 325 degrees F.
Great to make ahead, these reheat beautifully!