There was a beautiful head of cabbage in my kitchen just begging to be used and, because I had just purchased some ground round, I decided to make Cabbage Rolls for dinner the other night. When I was a kid we always called these Pigs-In-A-Blanket but now that term seems to apply to hot dogs wrapped in biscuit dough or sausages wrapped in pancakes. However you call them, though, they are delicious.
For this recipe I decided to cook them in a heavy Dutch oven on top of the stove so I didn't parboil the cabbage --- it cooks well enough in the juices when it is done this way. This is a different recipe from the three found in my cookbook!
Clean the cabbage and separate leaves. Allow them to soak in salted hot water while you mix the filling.
1 1/2 lbs. good ground round
1/2 c. chopped onions
1/2 cup grated cheese (I use grated Parmesan cheese instead of rice because I'm always trying to cut carbs)
2-3 finely chopped cloves of garlic
1 tsp. marjoram
1 tsp. black pepper
Blend by hand until well mixed and then form into small loaves. Rinse the cabbage leaves and wrap one leaf around each little loaf. You can secure the leaves with a toothpick if you like but I didn't. Stack them in a heavy pot with a secure-fitting lid.
Combine 1 large can crushed tomatoes in puree, 1 can of cream of mushroom soup, 1 c. water. Mix well and pour over the cabbage rolls. (I chopped up the rest of the cabbage and added it to the pot.) Cover the pot and bring the liquid to a boil. Allow it to boil for five minutes then reduce heat to a low simmer and let cook for 45-60 mins or until the beef is cooked through.
Serve cabbage rolls in a bowl with lots of broth and salt and pepper to taste. These are even better when they are reheated the next day!
Thanks for reading.