I don’t make cabbage rolls often, as they seem to be costing too much work, like boiling a huge cabbage head in a pot of water. But this is a very exciting tip that I learned recently. The trick is to freeze the cabbage head in advance and defrost it right before you plan to make the cabbage rolls; making it perfectly soft to make the rolls. I would suggest freezing the cabbage at least for a week.
Traditionally rolls are made with rice and meat, just like I made it in Traditional Cabbage Rolls. This version is a little different, because it has a bit of a sweet flavor from the carrots and onions. I really like the turn out and plan to keep it as part of our family recipes.
Other Similar Recipes to Try:
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- 1 large Green Cabbage
- 6 cup Cooked White Rice
- 4 Large Onions thinly diced
- 5 large Carrots grated
- 3 tbsp Olive oil
- Salt and Pepper (or other seasoning) to taste
- Saute carrots and onions with olive oil, until golden brown. Take 1/4 of the sauted mixture and set it a side.
- Combine the rest of it with cooked rice, season and set it a side.
- Defrosted cabbage, remove leaves from cabbage head.
- Cut out the hard part of the lettuce leaves.
- Place the lettuce leaf in your hand, add filling.
- Fold over lettuce into a roll.
- Push the top of the pocket into the filling.
- Place the rolls really tight, right next to each other, in a baking dish (ceramic dish or iron dutch oven). Cover the top of the cabbage rolls with sauted onions and carrots (once you set a side).
- Bake at 350F, 30-45 minutes.