Alain's Cabbage Rolls

Name: Alain's Cabbage Rolls
Cook time: 4 h
Total time: 4 h
Yield: 12 serving(s)
Ingredients: 2 lbs lean ground beef; 2 eggs, well beaten; 1 teaspoon pepper; 4 garlic cloves, minced; 1 teaspoon Tabasco sauce; 3 teaspoons soy sauce; 3 tablespoons olive oil; 1 large onion, minced; 1/4 cup chopped chives; 1 large green cabbage; 12 cups boiling water; 2 (5 1/2 ounce) cans tomato paste; 1/4 cup prepared mustard; 1 (28 ounce) can stewed tomatoes; 1 cup brown sugar; 1/2 cup barbecue sauce; 1 cup ketchup; 1/2 cup white vinegar

Submitted by Chef mariajane

"Found this recipe in our regional magazine Saltscapes, hope you enjoy it!!"

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Ready In:: 4hrs
Ingredients:: 18
Serves:: 12

ingredients

2 lbs lean ground beef
2 eggs, well beaten
1 teaspoon pepper
4 garlic cloves, minced
1 teaspoon Tabasco sauce
3 teaspoons soy sauce
3 tablespoons olive oil
1 large onion, minced
¹⁄₄ cup chopped chives
1 large green cabbage
12 cups boiling water
SAUCE
2 (5 1/2 ounce) cans tomato paste
¹⁄₄ cup prepared mustard
1 (28 ounce) can stewed tomatoes
1 cup brown sugar
¹⁄₂ cup barbecue sauce
1 cup ketchup
¹⁄₂ cup white vinegar

directions

Mix beef, eggs, pepper, garlic, Tabasco sauce and soy sauce. Heat oil in a large pan; sauté onion and chives until translucent. Add beef mixture in batches, and cook until no longer pink. Set aside.
Remove core from cabbage; place head in large pot with 12 cups boiling water. Cover and steam until leaves separate easily, 5-7 minutes. You may have to repeat this process several times; continue until you have 12 leaves.
Place 1/4 cup meat mixture into a leaf, fold in both ends then both sides, and place in large casserole dish, seam side down. Continue until all leaves are used.
SAUCE: Slowly heat the tomato paste; add remaining ingredients, Pour over rolls, cover and cook at 350F for 4 hours. Uncover for the last half hour of cooking. Makes 12 servings.

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Reviews

I really had a problem with this recipe as written. First of all, use savoy cabbage it saves alot of aggravation.. secondly, i am going to try not to cook the meat before baked... this was such a crumbly filling and hard to manage on the roll up... third, too much sauce I think... but that actually turned out well.... I mixed the extra sauce with the extra meat and got a great potential sloppy joe filling ( or like that)... flavors are good, but be careful with the bottom of your oven!

maggymaggot56

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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