The cold weather is making me crave Nanny Food. Beef stew, meatballs, velveeta macaroni and cheese fried in a pan the next day with huge chunks of crusty french bread, corn beef dinner, rouladen with purple cabbage and little buttery potatoes.. oh god.
But! Most of all, right now, I am craving cabbage rolls like nobody’s bees. So I made some. I really am craving specifically my Nanny’s home made cabbage rolls but my mum is dogsitting in my Grams cottage and has frustratingly shite phone reception so only hearing every other word of what each other was saying, I’ve had to improvise. The verdict: fucking perfect.
Price: $13.50 or $.90 per roll
Time: 1 hour prep, 1 1/2 hours cook time
Healthiness: Cabbage, lean ground beef and tomatoes with the only fat coming from 3 tbsp olive oil and 2 pieces of bacon. Very healthy!
For the Rolls:
1 head cabbage (15 leaves)
2 lb ground beef
4 cups of long grain white rice, cooked and cooled
2 slices bacon
1 large onion, finely diced
3 cloves garlic, very finely diced
1 tbsp hot sauce
1 large onion, finely chopped
3 tbsp olive oil
6 roma tomatoes, chopped
6 beef steak tomatoes, chopped
3 cloves garlic, very finely chopped
3 bay leaves
1 tbsp oregano
2 tbsp honey
Splash of Red Wine
Boil the cabbage and remove the leaves when they fall away from the cabbage and turn translucent. Put them aside to cool.
Cook your rice according to package directions. Cool.
Cook your sauce by caramelizing your onions, then throwing in your tomatoes and the rest of the ingredients. Cook for 10-15 minutes on high until the sauce has thickened and reduced.
Prepare your meat filling by throwing everything in a bowl and mushing it together!
Roll your meat filling into the cabbage leaves. Place 1/2 inch apart into baking dish. Bake at 350 for an hour to an hour and a half.
Step by step photo tutorial to follow!
Place the cored cabbage into a large pot of boiling, salted water. Mine was massive and didn’t quite submerge so I put the lid on to help it steam.
As the leaves boil they will pull away from the head of cabbage and turn translucent. That’s when you know you’re ready, put them in a bowl to cool.
While your cabbage is boiling, prepare your filling!
Once your cabbage leaves are ready, dump out the water and use the hot pot to start your sauce. Put in olive oil and throw in your onion to caramelize.
Finish your filling!
Rough chop the tomatoes and throw them in the pot.
Throw in the rest of the sauce ingredients and let boil on high for 10-15 minutes until the sauce has thickened and reduced nicely Stir often to avoid burning the bottom.
Set up your factory line! Sauce, cabbage leaves, filling, cooking vessel! Ready, set.. ROLL!
If the leaf has a thick stem, shave it so its flat and even with the rest of the leaf, other wise it will be tough. Put a good blob of meat in the middle.
Fold in your sides as you roll.
Tada! Nice, neat little meaty package of goodness.
Don’t pack in your rolls too tightly, give them room to cook and fatten up.
Pour on the sauce.
Stick these babies in the oven for an hour to an hour and a half. They are done when your cabbage is squishy and soft!