Country Cabbage Rolls Straight From A Mennonite Kitchen

Do you have a traditional recipe that was made in your household over and over again? My mother had many different things she’d make for us and cabbage rolls were one of them. I love old-fashioned recipes like these as they remind me of childhood. Plus, this cabbage roll recipe is Mennonite/German inspired, which makes it even tastier. Cabbage rolls are one of my favorite meals. My mom used to make them all the time when I was growing up and I have continued the tradition with my own family.

Why You’ll Love This Recipe

This recipe is a delightful blend of comforting flavors and textures. It’s a hearty dish that fills the house with a warm, inviting aroma. The combination of tender cabbage leaves wrapped around savory ground beef and rice is simply irresistible. Plus, the rich tomato sauce adds a tangy depth of flavor that will have everyone asking for seconds.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Small saucepan or microwave-safe dish
• Large casserole dish or two small ones
• Sharp knife
• Cutting board
• Cooking spray
• Foil or casserole lid

Ingredients

• 1 large savoy cabbage
• 2 pounds lean ground beef
• 2 medium to large onions, finely chopped
• 2 tablespoons canola or Bertolli olive oil (or butter)
• 1 cup white or brown rice
• 2 cups water
• 3 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cans tomato soup
• 2 small bottles tomato juice or vegetable cocktail (like V8)
• 1 can or small carton chicken broth

Step-by-Step Instructions

1. Place the savoy cabbage in the freezer for 12 hours or overnight. Remove and thaw at room temperature until the leaves are soft and easy to use.
2. Cook the rice in a small saucepan or microwave-safe dish. Set aside to cool. This can be done the day before.
3. Saute the chopped onions in oil or butter until golden brown. Set aside to cool.
4. In a large bowl, combine ground beef, salt, pepper, eggs, sauteed onions, and rice. Mix well using your hands.
5. Remove the cabbage leaves, cutting away the tough core part.
6. Spray your casserole dish(es) with cooking spray.
7. Place about 1/3 to 1/2 cup of the meat mixture at the bottom of each leaf and roll up. Repeat until all the meat is used.
8. In a large mixing bowl, combine tomato soup, juice, and broth. Pour this mixture evenly over the cabbage rolls. Cover with foil or a lid.
9. Bake at 325°F for two hours. Serve or cool on the counter. Remove the foil, cover with plastic wrap, and refrigerate or freeze if desired.
10. To reheat, thaw if frozen, remove plastic wrap, cover with a lid or foil, and reheat in the oven at 325°F for about an hour or use the microwave on sensor reheat.

Tips for Success

• Freezing the cabbage makes the leaves pliable and easy to work with, eliminating the need to boil them.
• Make the rice a day ahead to save time on preparation day.
• Ensure the onion is cooked until golden to bring out its sweetness and depth of flavor.

Additional Tips and Variations

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
• Use ground turkey or pork as an alternative to beef.
• Add a handful of chopped fresh herbs like parsley or dill for extra freshness.

Nutritional Highlights (Per Serving)

Calories: 450
Protein: 25g
Carbohydrates: 30g
Fat: 25g
Fiber: 5g

Frequently Asked Questions (FAQ)

Can I use a different type of cabbage?
Yes, you can use regular green cabbage, but savoy cabbage is more tender and easier to work with.

Can I make this dish ahead of time?
Absolutely! These cabbage rolls can be prepared and stored in the refrigerator or freezer until you’re ready to bake them.

Conclusion

These Country Cabbage Rolls Straight From A Mennonite Kitchen are a comforting and delicious way to enjoy a hearty meal with your loved ones. I hope you give this recipe a try and enjoy it as much as my family does. If you do, please share your experience and any variations you tried in the comments below. Bon appétit!