Thursday, 19 February 2015

Bea's Best Cabbage Rolls

I make these once a year in big batches and freeze them. This recipe is for approximately 24 cabbage rolls. To cook, thaw as many as you would like, place the thawed cabbage rolls in a casserole dish and cover them with tomato juice and cook them covered for 1 hour in a 375 degrees then uncover and cook for another 30 minutes.

1 head of cabbage (I use savoy cabbage)
2 pounds ground beef
2 pounds ground pork
2 envelopes GF onion soup mix
1 cup dry white wine
1 (28 ounce) can diced tomatoes
1 cup GF dry instant rice
2 teaspoons garlic powder
1 teaspoon allspice
1/4 teaspoon ground cloves

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 the ground meat, onion soup mix, wine, garlic powder, allspice and the ground cloves together in a large heavy bottomed pot and cook over medium-high heat until meat is cooked through.
Mix in the diced tomatoes and rice and allow cooling completely.
To assemble the cabbage rolls, lay out leaves and add meat mixture in center of leaf, about 1 inch away from rolling edge, turn leaf sides over meat and roll; place these seam side down in a freezer bag in one layer and freeze.
To cook, follow instructions in recipe intro.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.  

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Have you tried this recipe?? Tell us how it turned out :)