Cabbage Rolls

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Cabbage rolls are one thing I love to eat but do not love to make. When I do make them, I try to make enough for several meals and freeze them but then I have to exercise a bit of discipline so we don’t eat them too often.

My cabbage in the garden has all formed nice heads, though they’re still small so I’m hoping they get big enough to harvest before we have below zero nights and I lose them. I cover them on cold nights but at some point, that won’t be enough to save them. Once the heads are formed, I harvest the outer leaves and use them for cabbage rolls. That happened over the weekend! These leaves were big I was able to cut them in half and still get nice sized rolls.

I had three pounds of ground beef and three pounds of ground pork along with dill, roasted garlic, parsley, rice, onion, salt, black pepper, cinnamon, ginger and diced tomatoes. I used tomato soup, tomato sauce and some of the spices for the sauce.

I had enough leaves to make 28 cabbage rolls. I had one small head of cabbage in the fridge so I added about 1/4 cup of the sauce to the bottom of 12 of the 1 cup Souper Cubes, then added the chopped up cabbage, then put the meat/rice mix on top and added more sauce. By that time, I had more meat/rice mix but no cabbage and no more sauce so I put the rest of that mix into 2 of the 2 cup Souper Cubes. That’s a lot of cabbage rolls (or almost cabbage rolls) and I’m so happy to have them in the freezer.