It’s here, it’s here . . . the recipe you’ve been waiting for since Friday. Well the recipe you’ve been waiting for if you are my Uncle Dave or were following me on twitter between 2:00 and 4:00 on Friday.
Silly me, I posted on Friday that I received cabbage in my CSA bag again and maybe I should make cabbage rolls for my big family dinner on Saturday. Literally within seconds my Uncle Dave commented “I love cabbage rolls. Can’t wait!”
Ohhhhhh mannnnnnnn! I had never made them before and when I started googling recipes I realized that these are usually done with meat, and they’re a multiple step process. What the ”BEEEEEEEEP” had I gotten myself into?
After returning from Trev and Erin’s on Friday night, I got to work on cabbage rolls . . . at midnight!
Vegetarian Cabbage Rolls
- 1 cup of dry green lentils
- 1 cup of cooked brown rice
- 1 small onion
- 4 cloves garlic
- one jar of spicy tomato sauce (or make your own if it’s not midnight)
- 2 eggs
- 1 tablespoon oregano
- 1 cabbage
Cook the rice and lentils as usual, put both in a large mixing bowl and set aside. While you’re doing that, you need to boil the cabbage to loosen the leaves. You’ll need a pot big enough to fully submerse the cabbage in boiling water. Boil the cabbage for approximately 8-10 minutes. Take out of boiling water, let cool and then gently peel the leaves off. If you get to a point where the leaves are too tough to be able to roll, put them back in the boiling water for a little while longer. You’ll need 12-15 leaves.
While the cabbage is boiling, saute the onion, garlic, and oregano. Add to the rice and lentils once cooked through.
While the cabbage leaves are drying, finish the stuffing, add two eggs to the rice, lentil, onion mixture and stir together.
Take half of your jar of tomato sauce and cover bottom of large baking dish.
Now stuff your cabbbage leaves with your lentil, rice, onion mixture. You may need to make a v-shaped cut into the stem of the leaf if it is too large or tough, this will make it easier to roll. Put the stuffing in the middle of the leaf, fold over the bottom, the the sides, then roll up to the top of the leaf. Place the rolled side down and put into baking dish with sauce. Repeat until all cabbage rolls are rolled.
Take the remaining cabbage (the centre part from when the leaves got too small) and dice into small parts. Sprinkle over the cabbage rolls and then top with the other half of the jar of sauce.
Cover with foil and bake for 90 minutes at 300 degrees, then uncover and bake another 30 minutes.
Yes that’s a lot of work! It’s totally worth if if you’re going to a large get together or want to take rolls and freeze them for later.
As for Uncle Dave – he liked them, he really liked them 
Do you have a dish that you make that your family loves?
Wow, that is a lot of work! They sound so good though and now I have a massive craving for cabbage rolls.
Morgan, you could always make Lazy Cooks Cabbage Rolls.
You shred the cabbage, boil until the cabbage starts to soften. Then layer cabbage, and what every you’re filling is. Finish with a cabbage layer, then pour tomato sauce or spaghetti sauce over everything until is all covered. Sprinkle with mozza cheese. Then bake as usual. Much easier and still tastes the same.
^^^^^ I’m with Aunt Jude, her way sounds much easier! sounds awesomely tasty Morgan, and they look like they tasted great. I don’t even like cabbage and I’d eat them
Yahoo, I’ll have to try these! I love cabbage rolls!!
The Newf loves my lasagna – and honestly, so do I! =]
I’ve never had cabbage rolls before, though I do have a ton of cabbage in my house right now. We got some in our csa. Now I want to try them out!
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Made this tonight – thanks for a great recipe!!! Turned out awesome (even though I forgot to add the egg…whoops!!!).