Visit the Recipe Q. C. page - that's where you can LIKE this recipe! chopped hamburg 1 med. (See Notes about tomato juice.). And one more tip: fellow blogger says she finds freezing is easier and better than blanching, but freezing and them steaming gets the cabbage much softer than either method alone. Place the cabbage rolls seam side down in the slow cooker. Secure rolls … (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). So... how to prep the cabbage leaves? It all starts with preparing the cabbage. Remove from heat. Remove the cabbage rolls to a warm platter. Heat whatever fat you are using (see Notes) over medium-high heat, in a large fry-pan and cook the onion until soft and translucent. Place them in the freezer (in a freezer bag) two days before; the evening before project day, remove them from the freezer. Trim the spines on all leaves that have a thick unpliable spine. Begin to mix the two meats, and then add the tomato sauce mixture, until it is somewhat evenly distributed. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain the rice in readiness for this step. Mix group together, bring to a boil, then simmer 5 to 10 minutes. This recipe does a pretty good job of replicating my mother's / grandmother's version of cabbage rolls. There's a lot to unpack in that one. One year, after Christmas, my boss brought in some of these cabbage rolls leftovers from a family dinner and they were so fantastic that I kept bugging him until his wife very kindly wrote out the recipe for me. Begin to roll the leaf to cover the filling; fold in one side of the leaf, continue to roll and then use your finger to tuck in the other side. Peel the onions, cut them into chunks and pulse them in a food processor until they resemble a fine chop. It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. (Nutrition information is calculated using an ingredient database and should be considered an estimate. You will not be surprised to learn there are tons of variations on cabbage rolls - influenced by family and culture. Cabbage leaf in hand, add about 2 heaping tablespoons to the leaf (or a slightly smaller amount if it is a small cabbage leaf). Now fill the cabbage leaves with filling mixture; folding leaves. My family preferred to cook cabbage rolls stove-top in a sort of Dutch oven. Freeze the head of cabbage and then let it defrost overnight in the freezer. (Tip: Sigh... you may want to read the Notes first. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Trim off the heavy stem and flatten leaves somewhat. So off I went on another cooking research project - with help from the internet and my trusty FBC blogger friends. I spread some of the finely sliced left-over cabbage on the bottom along with some tomato sauce/juice and placed one layer of rolls over top. Take a peek at the 1 hour mark to see if more liquid is needed - adding more tomato juice if necessary to keep the rolls moist. Cover this tightly with foil and freeze or bake (the same day or next). Pile up all the leaves in a bowl ready to be filled / rolled. Then add the rice and the tomato juice to the meat mixture. More of the finely sliced cabbage can be spread on top. NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe. With light seasoning and with tomato juice and sour cream sauce added, the combined flavors emerge together. The rice is not cooked ahead of time.