Cabbage Rolls

This is a traditional Polish dish we have quite often when the family gets together. I make loads of these at a time and freeze them. If freezing, do not stack them in the freezer bags. Freeze them in one layer or you will have a difficult time taking them apart to thaw. You can stack them atop each other once bagged.  I like serving these with mashed potatoes and mixing the tomato juices with them.

INGREDIENTS

2 heads cabbage

1 1/2 pound ground beef

1 1/2 pound ground pork

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon celery salt

Pinch ground cloves

1 teaspoon Gf Worcestershire sauce

1 1/2 cups GF vegetable stock

2 Bay leaves

2 cups cooked rice

1 28 oz can crushed tomatoes

1 (19 oz) can GF tomato soup (I use Amy’s)

1/4 cup butter, melted

Salt, to taste

Pepper, to taste

Tomato juice, as needed

DIRECTIONS                      

Bring cabbage to a boil in a large stockpot, removing leaves as they fall off into the water and are tender.

Run under cold water and drain.

Cut the thick membrane off back of each leaf.

Meanwhile, mix ground meat with onions, garlic, basil, salt, pepper, celery salt, cloves and Worcestershire sauce.

Place meat in large pot, throw in bay leaves and add stock.

Cook on medium heat until meat has browned.

Drain liquid and return to pot.

Mix cooked meat mixture with cooked rice

Lay out leaves and add meat mixture in center of leaf.

Turn leaf sides over meat and roll.

Freeze or bake.

If freezing, place these, seam side down in a freezer bag, in one layer and freeze.

If Baking, place rolls, seam down into a greased roasting pan.

Mix crushed tomatoes, tomato soup and melted butter together and pour over rolls.

Add tomato juice to bring juices just over cabbage rolls.

Season with salt and pepper to taste.

Cover roasting pan and bake at 325 degrees Fahrenheit for 2- 2 1/2 hours, adding tomato juice after 1 hour, if needed.