MOM'S CABBAGE ROLLS A DIFFERENT WAY

Mom's Cabbage Rolls a Different Way image

This cabbage roll is made differently & contains no tomatoes. My Mom had a few specialty dishes and this was one of them. She learned how to make cabbage rolls with a sweet & sour sauce from her Hungarian sister-in-law. My Pop didn't like that sauce or tomato sauce on them. She created her own recipe to please him and it was...

Provided by Dee Stillwell

Time 1h55m

Number Of Ingredients 20

Ingredients

1 large head cabbage
1 Tbsp butter
2 c long grained rice
1 tsp salt
4 c water
3 lb lean ground beef or 2 lb beef and 1 lb grund turkey
1 large onion, chopped fine in food processor with garlic
4 clove garlic, minced
1 1/4 tsp seasoned salt
1/2 tsp freshly ground pepper
1/8 tsp freshly grated nutmeg (i use 1/2 a fresh nut)
1/2 c milk
2 c cooked cooled rice (from the rice above)
1 c flour for dredging rolls, divided use
2 Tbsp butter (start with 2 & add more as needed for browning)
2 Tbsp vegetable oil (start with 2 & add more as needed for browning)
4 c beef broth (mom used 4 boullion cubes to 4 cups water)
1/2 tsp white pepper
1/8 tsp freshly grated nutmeg (1/2 a fresh nut)
2 Tbsp brown sugar

Steps:

1. Core and remove outside leaves of cabbage. Place core side down in 1 1/2 inches of water in a Pyrex bowl covered with plastic wrap. Steam in the microwave until outer leaves are semi-soft and peel them off a few at a time until all are done. (about 10 minutes)
2. Heat 4qt saucepan (with tight fitting lid) over med heat. Add butter and rice. Stir and cook until rice starts getting white specks on it. Add salt & water, bring to a boil, reduce heat, cover and simmer for 20 minutes (35 min for brown rice). Fluff with a fork and set aside. Remove 2 cups and set aside to cool while making filling. Serve the cabbage rolls over the remaining rice.
3. Heat oven to 375 degrees. In a large bowl, mix ground beef, onions, garlic and seasonings. Stir in milk and add 2 cups of the cooled cooked rice last. Mix well and stuff cabbage leaves. Trim off hard core parts and starting at the widest end place a few tablespoons of filling. Roll up but don't fold ends in. Push the ends of the cabbage into the ends of the roll o make a belly button. This works great to hold them together when browning. It eliminates the need for toothpicks. Mom always used them and I almost swallowed one several times. I learned the belly button trick from my Hungarian aunt. : )
4. When all done making rolls, heat butter & oil in large heavy skillet over med/high heat. Dredge each roll in flour and pan fry until browned on all sides. Remove to large lasagna baking pan or 2 smaller pans. When rolls are all browned, heat a little more oil or butter in the same skillet if necessary to make a roux. Scrape up browned bits. Add abt 2 tablespoons of leftover dredging flour and cook & stir for 1 minute. Whisk in beef broth until it becomes a thin/med gravy. Add white pepper and nutmeg. I usually almost double this gravy recipe. You seem to need more when you use 2 pans, but this recipe makes alot of rolls, plus I make a sm pan of them with no cabbage for my son who is anti cabbage. Next, pour gravy over cabbage rolls and sprinkle brown sugar over top. Cover with heavy duty foil and bake for 1 1/4 hours. Serve over remaining cooked rice. Enjoy!!