Lisaopolis.comA Nurse's Journey to a Healthy and Balanced Life

A few days ago I was contemplating what to make for supper. I had been thinking about making cabbage rolls for quite some time, but I told my self many times that they were too time consuming to make. I finally decided to make them a couple days ago. I started preparing them early, and I was pleasantly surprised that they weren’t that much work, nor were that that time consuming to make.

This was my second time making cabbage rolls ever in my whole life. They turned out really well. I was inspired by a recipe I printed for cabbage rolls back in 2008 (the first time I made them) from this website. I served my cabbage rolls with cheesy garlic bread.

Here is my recipe (inspired by foodtv.ca)

Cabbage Rolls

1 vegetable bouillon cube (prepared according to package)
1 can tomato soup
2-3 tbsp vodka
desired amount of water (I used aprox 3 to 4 cups of water for a thin sauce)
olive oil
2 white onions
3 cloves garlic
0.4 kg extra lean ground beef
A few drizzles balsamic vinegar
2-3 cups cooked rice
2 eggs
Salt
Black pepper
Garlic powder
Paprika
1 medium sized head of cabbage

Preheat the oven to 350 degrees F. Chop onions and garlic. In a large frying pan or skillet using medium heat brown the ground beef. Add the onions and garlic to the beef and brown. Season with salt, pepper, garlic powder, and paprika. Cook for several minutes. Now stir in the precooked rice. Add the 2 eggs and continue to stir the rice mixture until the eggs are cooked and evenly distributed in the rice. Remove from heat. In a large pot cook the head of cabbage. If possible remove as many full leaves of cabbage from the head first  before placing them in the pot to boil for 2-5 minutes (to soften them). Now drain the cabbage and remove remaining leaves from the head. Fill each intact leaf of cabbage with the rice mixture. Roll to seal (they may not be completely sealed but that is okay). Place in a large baking dish. Once all the cabbage rolls are in the baking dish add the tomato soup on top of the cabbage rolls. Now add the water, and the prepared vegetable bouillon cube. Sprinkle the vodka on top. Drizzle the balsamic vinegar evenly all over the cabbage rolls.  Bake in the preheated oven for about an hour. Serve right away with a crust bread.