Cabbage Rolls

Introduce

Chef :

Adrianne Meszaros

Cabbage Rolls

Grandma Velma used to make these for us as kids. She would call us to come get a pan full from her, where she lived across the alley. If this isn't an #heirloom recipe, we don't know what is!

Ingredient

cabbage leaves, steamed or boiled until rollable (2 cabbages)

2 lb

uncooked white rice (Uncle Ben's)

small handful of dry bread crumbs

2 Tbs

can crushed tomato (add 1/2 can water)

2 (14 oz)

cans fire-roasted diced tomatoes

Cooking instructions

* Step 1

Core out cabbage, carefully separate leaves. Blanch 4-5 leaves at a time. About 5 minutes. Once you get your 24 leaves, boil the remaining heads of cabbage for 5 minutes. Roughly chop and set aside.

* Step 2

Mix in all ingredients besides crushed and fire-roasted diced tomatoes. In a separate bowl, mix water and crushed tomatoes together.

* Step 3

Take 2 9x13 pans, lightly coat bottom of pans with the crushed tomato mixture.

* Step 4

Place cabbage leaf with steam down towards you. Place 3/4 cup meat mixture onto the leaf. Form into a 2x4 inch loaf. Roll cabbage like a burrito. Place in pan. Repeat 24 times. (12 per pan) Sprinkle the remaining cabbage on top.