|Thanks to my roomie Susan for sharing this recipe. Her mom made a family recipe book with her great grandmas recipes. This is one of Susan's faves and definitely mine too. I cooked this in the oven for over 2 hours which made it super tender and delicious. If I had to do this over again I would try cooking it in the crock pot and adding chicken stock.|
- 1 lb beef
- 1/4 + cup chopped onion
- 1 t garlic powder
- 1 t dried basil
- 1/4 cup Parmesan (optional )
- 1 egg
- Salt n pepper ( add more salt if not using parm)
- 1 or 2 heads cabbage . Recommend green kind
- 1 28 oz can tomatoes crushed
- Additional parm cheese
* be sure to de-stem the cabbage. The core is too thick to cook down.
In a large mixing bowl, combine the raw ground beef, egg, garlic, basil, Parmesan, onion, salt, black pepper. Mix very well. Set aside.
Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water. This only takes a few minutes.
|So cute all bundled up!|
When the cabbage leaves are ready, divide the beef mixture into little loaves. Place the meat at the bottom of the cabbage leaf and roll up, folding in the sides as you roll. Just bundle em up!
Place cabbage rolls in a deep roasting pan cover with crushed tomatoes and additional cheese. This is where I should of added chicken stock or water to help steam the cabbage more.
Cover and bake in a 350 degree F. oven for 1 hour 15 minutes. Remove cover or tinfoil and cook an additional hour till tender! Total time of over 2 hrs.