Napa Cabbage Rolls // Q Kitchen

 Ingredients:

2 1/2 lbs Napa cabbage (removed from bottom and boiled for 10 minutes until soft and pliable) *RESERVE WATER*

12-16 oz fire-roasted diced tomatoes - do not drain

1 cup diced onion

2 Tbs minced onion

12 oz bag frozen diced mushrooms

1/2 cup chopped dried parsley

1 lb ground sirloin

3/4 c parboiled rice

1 1/2 tsp salt, pepper, onion powder and granulated garlic

1/4 tsp cayenne

3/4 c water from boiled cabbage


Directions:

1.) Put a large pot of water on stove to boil. 

2.) Cut the Napa cabbage off the bottom stem. Wash leaves thoroughly with warm to hot water as this will help start the wilting process. Add gently to the pot with the leaves down in the water and the thick stems upwards out of the pot.

3.) Boil cabbage for 10 minutes or until stems are pliable.

4.) Remove cabbage and lay separated in a collander to drain. Reserve all the water for future use. You will need 3/4 cup to bake the cabbage rolls. 

Money Saving Tip:

The rest of the cabbage water can be cooled and frozen flat in a zip lock bag labeled "cabbage water" for veggie stock base or to use to boil other veggies, potatoes or pasta.

Preheat oven to 375 degrees. Heat pan to cook meat, onions, garlic.

5.) Brown the ground beef until just pink before adding diced onions, fire-roast tomatoes (reserve the juice-do not add into pan) and any seasonings. Once meat is no longer pink, add minced garlic and stir all ingredients until well incorporated with each other, approximtely 2 minutes. Do NOT burn your garlic!

6.) Add parboiled rice and blend into the meat mix then remove from heat. 

7.) Once cabbage leaves are cool enough to handle, place 1/3 cup meat and rice mix in a single line along stem of the cabbage leaving 1/2 inch empty at each end. 

8.) Fold sides in over the meat and rice mix before rolling from one end to the other. Place in well greased 9x13 baking dish with the open side down against the bottom of your dish. Fill with cabbage rolls placed closely together and dish needs to be full of cabbage rolls.

9.) Pour the reserved tomato juice and 1/3 cup cabbage water over top of cabbage rolls. Cover the cabbage rolls with any remaining cabbage leaves.

10.) Tightly cover dish with aluminum foil and bake in oven for 1 hour then uncover to bake for additional 30 minutes. This is to ensure the rice and meat are fully cooked and cabbage is lightly browned.

11.) IF desired, you can then crisp up your cabbage rolls in a frying pan with 1 Tbs cooking oil on medium high heat turning after 5 minutes until done to your liking OR you can omit this step altogether.

**This recipe was inspired by:

 JennyCanCook.com/recipes/cabbage-rolls  **


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