My mom use to make this when I was a kid. She learned the recipe from her mother in-law, my step father’s mother, because this was John’s favorite. At first, I thought, gross… its cabbage. Of course, I was only ten or eleven at the time. However, as kid with a discerning taste I finally gave it a try, I thought, “Wow, this is delicious.”
Since my mother passed away, this is one of my go to meals. It brings me comfort and happiness. I’m so glad I got the recipe from her. It reminds me of my childhood.
Originally, the recipe calls for rice; however, I modified this recipe to it is #lowcarb and #keto friendly.
One equipment you will need is a dutch oven and a instant pot pressure cooker. Some cook it on the stove for about an hour simmering in low heat. However, what prefer is bake it in the over for an hour at 350 degrees. On that note, go ahead and preheat your over at 350.
First thing we must do is prepare the cabbage. What I do is place the cabbage inside the Instant Pot and fill it up with water until the cabbage is fully immersed. Cover it, and pressure cook in high for about 15 minutes. When it’s done, let it natural release the pressure. This may take 30 min. Once it is done releasing the pressure, open the Instant Pot. Set aside 2 cups of the cabbage water. Add ice to the cabbage inside the Instant Pot to shock it. This will stop the cabbage from cooking. Let it sit until its cool to the touch.
1 head of cabbage
To prepare the cabbage, cut each leaf from the core. It should easily peel out. Once you peel a leaf of cabbage, you will need to take a small knife and shave off the thick vein of the leaf. This makes the cabbage easy to roll. Once you prepare a leaf, set it aside, and then repeat the process. You should end up with at least 16 cabbage leaf for wrapping. When you reach the part of the cabbage where each leaf is smaller than the palm of your hands, we will use this part of the cabbage to line the bottom and the top of the dutch oven (shown above).
1 large onions
2 tbsp of mince garlic
1 tsp of extra virgin olive oil (EVOO)
Chop the large onions and sauté with EVOO and minced garlic in low heat until onions are tender and garlic are not burnt. Use half for the filling and the other half for the sauce.
1 lbs of ground beef
1 lbs of ground pork
1 large egg
Salt and Pepper
1/2 of onion and garlic mix
Please beef, pork, egg, and half of the onion and garlic into a large bowl. Season it with salt and pepper and thoroughly mix with your clean hands. Set aside and don’t forget to wash your hands.
2 cans of tomato sauce
1 can of tomato paste
1/2 pf the onion and garlic mix
1 tbsp of apple cider vinegar
1 chicken bouillon
2 cups of cabbage water
In a sauce pan, simmer the tomato sauce, tomato paste, cabbage water, apple cider vinegar, chicken bouillon, and the other half of the onion and garlic mix. While that is simmering in low heat, you can start wrapping the cabbage. I usually use a handful of meat and wrap it with one large cabbage leaf. As the cabbage leaf gets smaller, you may want to double up. With this recipe, you should end up with at least 16 rolls. Line the bottom of the dutch oven with the remaining small cabbage leaves. Carefully and evenly place the stuffed cabbage rolls. Once you rolled everything and it all fits in the dutch over, turn off stove and carefully pour the sauce with the stuffed cabbage rolls. If you still have some remaining cabbage leaves, place them on the top. Cover the dutch over and baked for one hour.
Serve with sour cream (if preferred).
Note: you can also use a crock pot and slow cook this in high for 4 to 5 hours, but who wants to wait that long? If you are impatient as I am, sometimes, I just use the Instant Pot and pressure cook it in high for 20 mins.
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written by Omar Aguila. Copyright 2019. All rights reserved.