Cabbage Roll Recipe
This cabbage roll recipe is a stuffed roll recipe made with ground beef flavored with a three herb medley. Cooked along with onions and tomato puree for flavor, the cabbage roll is served with the pan gravy poured over it and is one delicious side for meals.
Ingredients
| Cabbage | 1 Medium | |
| Melted butter | 1 | |
| Spanish onion | 1 Large | |
| Lean ground beef | 1 Pound | |
| Worcestershire sauce | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Tarragon leaves | 1⁄8 Teaspoon | |
| Rosemary | 1⁄8 Teaspoon | |
| Thyme | 1⁄8 Teaspoon | |
| Garlic | 2 Clove (10 gm), pressed | |
| Egg | 1 | |
| Tomato puree | 1⁄2 Cup (8 tbs) | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Freshly ground pepper | 1⁄4 Teaspoon |
Directions
Immerse cabbage in boiling water in large kettle.
Boil 5 minutes; turn several times.
Plunge into ice water; peel off limp outer leaves.
Repeat process; drain leaves.
Chop enough remaining firm cabbage to measure 2 cups; place in large bowl.
Peel and grate onion; add to cabbage.
Add ground beef, Worcestershire sauce, paprika, tarragon, rosemary, thyme, garlic, egg, tomato puree, crumbs, salt, and pepper; blend thoroughly.
Place long sheet of wide aluminum foil on working surface; cover with buttered waxed paper.
Arrange cabbage leaves in 14 x 9-inch rectangle on waxed paper.
Shape beef mixture into roll about 12 inches long; place in center of cabbage leaves.
Bring leaves up around beef roll; fit over each end.
Brush with melted butter.
Fit waxed paper around roll; wrap with foil.
Fold up ends to seal; tie in center and about 3-inches from ends with string.
Place in large oval roaster; add enough boiling water to almost cover cabbage.
Cover roaster.
Simmer 1 1/2 hours; remove roll from roaster with tongs.
Open one end of foil; pour off liquid.
Remove string and foil; remove waxed paper carefully.
Slide onto long, narrow serving dish; garnish with shreds of green onion, onion rings, and pimiento, as shown in illustration.
Length of roll can be varied according to available cooking pans.
Boil 5 minutes; turn several times.
Plunge into ice water; peel off limp outer leaves.
Repeat process; drain leaves.
Chop enough remaining firm cabbage to measure 2 cups; place in large bowl.
Peel and grate onion; add to cabbage.
Add ground beef, Worcestershire sauce, paprika, tarragon, rosemary, thyme, garlic, egg, tomato puree, crumbs, salt, and pepper; blend thoroughly.
Place long sheet of wide aluminum foil on working surface; cover with buttered waxed paper.
Arrange cabbage leaves in 14 x 9-inch rectangle on waxed paper.
Shape beef mixture into roll about 12 inches long; place in center of cabbage leaves.
Bring leaves up around beef roll; fit over each end.
Brush with melted butter.
Fit waxed paper around roll; wrap with foil.
Fold up ends to seal; tie in center and about 3-inches from ends with string.
Place in large oval roaster; add enough boiling water to almost cover cabbage.
Cover roaster.
Simmer 1 1/2 hours; remove roll from roaster with tongs.
Open one end of foil; pour off liquid.
Remove string and foil; remove waxed paper carefully.
Slide onto long, narrow serving dish; garnish with shreds of green onion, onion rings, and pimiento, as shown in illustration.
Length of roll can be varied according to available cooking pans.
Chef
