Easy Recipe Ahead!
Easy and quick way to get your cabbage roll fix. I’ve included the instructions for traditional rolls as well.
3 eggs 1 ½ lb ground beef or bison (can also add some sausage) ½ tsp allspice 3 cloves garlic – minced 1 cup cauliflower rice (raw or pre cooked) 1 tsp salt 1 medium onion finely chopped ½ tsp pepper · Mix the above in a bowl 1 jar of your favorite marinara or hot peppers in tomato sauce. (we love Oliverio http://www.oliveriopeppers.us/Products/View.aspx?ID=27 ) 1 medium sized cabbage head 1 bag sauerkraut rinsed and drained – or make your own (used fennel and red cabbage) http://www.food.com/recipe/quick-fresh-sauerkraut-346063 If you use red cabbage – be warned, everything will get a nice pink color!
· Core cabbage and place steamer for about 30 minutes.
o Tip – using a wooden spoon take the outer leaves off as you steam, they will be less waterlogged. I use kitchen scissors to take the thick rib off the leaves.
· Remove from steamer and remove all heavy core pieces and cut out any thick ribs and separate leaves.
· Coat deep 9×13 pan with olive oil
· Place a small amount of the sauerkraut in the bottom of the pan and drizzle a little marinara
· Layer with a single layer of cabbage leaves
· Spread ½ meat mixture on top of the cabbage
· Layer with another layer of cabbage leaves cover with marinara
· Spread sauerkraut on top of the marinara
· Repeat layer
Cover with foil and bake at 350 deg for 1 hr, reduce heat to 325 and bake for another 30 minutes or so until meat is done. Let stand for 10 minutes before cutting.
Traditional cabbage rolls aka golabki:
Double the meat, spices and onion. Put 2-3 Tbs in each leaf and roll burrito style turning in the ends so that you have a tight cylinder. Layer sauerkraut a layer of rolls and marinara. Repeat until you have filled your crock pot, last topping with marinara. Cook 8 hrs on low. Freeze the raw cabbage rolls that you have remaining for another time. This makes a ton!
Updated 11-17-2013
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