Stuffed Cabbage Rolls
Get the most out of those big leaves of cabbage and make enough comfort food for the whole family. Use techniques like blanching, sauteing filling ingredients according to cook time, and casserole baking.
- Stock Pot
- Bowl of Ice Water
- saute pan
- mandolin
Cabbage Wraps
- 12 each Large outer Cabbage Leaves (Cut out the thick center stem up to about halfway up the leaf)
- 1 gal Salted Boiling Water (Stock Pot)
- ½ gal Iced Water (Bowl)
Filling
- 1 lb WY Ground Beef 80:20 (Substitute Mushrooms for Veggie Opt or Half and Half)
- ½ lb Potatoes, small dice (Russets, yukon gold, or your favorite hash type potato)
- 1 cup Medium-sized Carrots, small dice (about 2 each)
- 2 cups Onion, small dice (about 1 large onion. Yellow or White sharp Onions are traditional Red for color and aggressive flavor)
- 1 cup Cabbage Scraps, chopped small (center veins from larger leaves or other bits that usually don't get used)
- 4 each Large Cloves Garlic, rough mince
- to taste Salt and Black Pepper
- ½ cup Mustard (Smoky Mustard, Whole Grain, or Spicy Brown work well.)
- 1 Tbsp Worchestershire Sauce (Sub Soy Sauce/Aminos for Vegan)
Filling
Once all ingredients are cut into small dice, preheat a medium-large skillet to medium high heat.
Brown room temperature ground beef and crumble into small pieces as it cooks. Season with a small amount of salt and pepper while browning. When all the beef is browned, remove and reserve in a strainer to seperate excess fat and juices.
In the same saute pan add a couple of tablespoons of the beef fat to the pan and saute potatoes and carrots, season with a small amount of salt and pepper at each addition of vegetables. Cook until the potatoes begin to soften and brown in spots and the carrots begin to change texture (2-3 minutes).
Add in onions and chopped cabbage, saute until translucent and starting to brown. 2 minutes
Add minced garlic for 1 minute until you can smell it. Add Beef back in and ¼ cup of beef liquid, water or beer.
Stir in mustard and adjust seasoning to taste. Optional to add other herbs or chili flakes at this point. Reserve and let cool for assembly.
Cabbage Wraps
Once the leaves have their center veins removed place in the pot of boiling water with the lid on for 1-2 minutes ( 1 min. longer for tougher cabbage leaves)
Remove and immediately shock to stop the cooking process in the bowl of iced water.
Remove and place on cooling rack to drain and partially air dry.
Assembly
Brush casserole dish with oil or remaining beef fat. Try a 9"x13" or 10" round or a large oval enamelware dish about 2-3" deep, heatproof up to 450F.
Lay each cabbage leaf out on a cutting board or protected surface. Place ⅓-½ cup of prepared filling in center. Fold the long edge over the filling tuck in the ends and roll like a burrito to contain filling in the cabbage wrap.
Place each roll into the baking dish, each roll should be touching, not a lot of excess space between them.
Once the dish is full, brush the tops of the rolls with more mustard and sprinkle with salt and pepper.
Reserve in the fridge for up to 5 days, freeze in an airtight covered dish for up to 6 months or prepare to bake.
Baking
Preheat oven to 400F. (If pulling prepped casserole from freezer, slack thaw in the fridge overnight to avoid breakage)
Bake for 20 minutes or until browned on top. Serve hot with your favorite mustard sauce or beer cheese sauce. Goes well with WY craft beer!
Serve as an entree with your favorite side dish, as a medley of appetizers, with an egg on it for breakfast or as a quick easy lunch option!