I and my mom, have been making a greater effort than in the past, to put up foods for future use.
All summer we froze foods from our garden, and all fall we have been canning and baking things to store up. All month, we were busy making pickles, preserved fruits, preserved vegetables, and jams. We have our cupboards filled with all sorts of preserves.
Today we got busy, and made a huge batch of cabbage rolls. We love cabbage rolls, and we will be happy to take these out from our deep freezer, and enjoy them for our meals. It will be especially nice, to pull out a pan of them, when we are too tired to make something from scratch for our meal.
Mom has been perfecting this recipe for years. Because of all that making them involves, we always make a huge batch so we can freeze some.
Mom's Cabbage Rolls:
1 pound ground beef
1 pound ground pork
2/3 pound sliced bacon, diced and fried
2 large onions, diced
2 cloves garlic, minced
2 cups dry rice
1+1/2 tsp salt
1 tsp pepper
2 large heads cabbage (boiled. and leaves separated)
2 cans tomato soup
2 cans water
1/3 pound sliced bacon, diced and fried
1 large onion, diced and fried
1 clove garlic, minced
1 tablespoon brown sugar
2 tablespoons vinegar
1/4 teaspoon pepper
1) Cook the rice till about 2/3 of the way cooked. Put aside to cool. Fry the bacon and onions in a bit of oil until transparent, and set aside. Mix the ground meats together, and add the cooled rice, bacon, onion, salt, pepper, and garlic. Mix it all together well, and set aside.
2) Mix all the ingredients together for the sauce, and set aside.
3) Remove the cores from the cabbage, and set them aside. Boil water to cook the cabbage in. Place a good tablespoon of salt in the water. Once the water is boiling, carefully lower the cabbage into the water. Boil the cabbage for about 15 minutes, and then remove the cabbage from the water, and start removing the leaves from the head. When they start getting difficult to remove, return the cabbage to the water, and continue to boil. Repeat, until all the leaves are removed. As you remove them, place the leaves into a cool water bath, to await rolling.
4) Take a cabbage leaf and carefully trim the thick stem part. Place a good sized spoon-full of the meat mixture on the thicker part of the leaf, and begin to roll the leaf. After the first turn, fold the sides in to help hold things together, and continue to roll the leaf. Place the roll into a prepared roaster. (a bit of sauce is placed on the bottom, to help keep things from sticking.)
5) Repeat making rolls with the remainder of the cabbage and filling, to make a layer. Pour a bit of sauce over the layer of rolls. Keep making layers of rolls until your casserole or roaster is filled, or until all your filling is used up, pouring sauce over each layer. For the top, place any unused cabbage leaves to cover the rolls and protect them from scorching, and pour over any remaining sauce.
6) Bake at a low temperature (around 325'F) for around 4 hours, or until nicely done.
These can then be portioned into meal size containers, and frozen for future use.
7) Dig in, and enjoy!
I am editing this to add these photos of the finished cabbage rolls.
They turned out fantastic!