Country Cabbage Rolls Straight From A Mennonite Kitchen Recipe

This traditional Mennonite-style cabbage roll recipe is a comforting and hearty dish, packed with savory ground beef, rice, and a rich tomato sauce. The cabbage leaves are softened using a unique freezing method, making them pliable without the need for boiling. The filling is a flavorful blend of seasoned meat, sautéed onions, and eggs, creating a satisfying meal that is perfect for family gatherings or cozy dinners.

Ingredients:

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

Instructions:

Preparing the Cabbage:

1. Freeze the cabbage: Place the entire cabbage in the freezer for 12 hours or overnight. This softens the leaves without boiling.
2. Thaw: Remove the cabbage from the freezer and let it thaw at room temperature. The leaves will be soft and easy to separate.

Cooking the Rice & Onions:

3. Cook the rice: In a small saucepan or microwave-safe dish, cook the rice with 2 cups of water until tender. Set aside to cool.
4. Sauté the onions: Heat 2 tablespoons of oil or butter in a skillet over medium heat. Cook the onions until golden brown. Set aside.

Preparing the Filling:

5. Mix the meat: In a large bowl, break apart the ground beef. Season with salt and pepper.
6. Combine ingredients: Add the eggs, sautéed onions, and cooked rice to the meat. Mix thoroughly using your hands until well combined.

Assembling the Cabbage Rolls:

7. Prepare the leaves: Cut away the tough part of the cabbage closest to the core.
8. Fill the leaves: Place ⅓ to ½ cup of the meat mixture at the bottom of each cabbage leaf. Roll up tightly, folding the edges inward to secure the filling.
9. Grease the casserole dish: Spray a large casserole dish (or two smaller ones) with cooking spray.
10. Arrange the rolls: Place the cabbage rolls seam-side down in the dish.

Making the Sauce & Baking:

11. Prepare the sauce: In a mixing bowl, combine tomato soup, tomato juice, and chicken broth. Stir well.
12. Pour over the rolls: Evenly distribute the sauce over the cabbage rolls.
13. Cover & bake: Cover the dish with foil or a lid and bake at 325°F (163°C) for 2 hours.

Final Steps:

14. Rest before serving: Remove from the oven and let the rolls cool slightly before serving.
15. Storage: Refrigerate leftovers in an airtight container or freeze for later use.

Tips for Perfect Cabbage Rolls:

• Freezing the cabbage eliminates the need for boiling and makes the leaves pliable.
• Use a mix of beef and pork for extra flavor.
• Let the rolls rest before serving to allow flavors to meld.
• Reheat gently in the oven or microwave for best texture.

Would you like variations, such as adding mushrooms or a spicier sauce?
You can also check out the original recipe here!