A portion of mom's cabbage rolls on a white plate. Topped with sour cream.
Gluten free, Main courses

Mom’s cabbage rolls

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Mom’s cabbage rolls are a delicious gluten-free family-style meal everyone can enjoy. In this recipe, cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in tomatoes. Serve the cooked cabbage rolls with fresh sour cream.

Cabbage rolls - delicious and gluten free
Cabbage rolls – delicious and gluten free

It’s mother’s day and in honor of my mom, I thought I’d share one of her delicious comfort food dishes. The smell of cabbage rolls cooking in the oven brings back memories of my childhood. This is my mom and I. I’m pretty sure I learned my way around a kitchen because of her. She’s a great mom and grandma. She’s my turkey-hotline at Thanksgiving. And yes, she’s rescued my turkey (and my bacon…) before. She’s very modest about her home cooking, but she needn’t be. I’d like to say thank you mom for teaching me so much and always being there for me.

Michelle and Mary
Michelle and Mary

Making cabbage rolls can feel like allot of work if you make all the components at the same time. To cut down the time in the kitchen, use left-over rice. Also, cook the bacon or ground beef and onion a day before assembly. Small heads of cabbage are easier to work with. The smaller leaves also make smaller cabbage rolls which are tastier and require less filling. Here’s what you’ll need:

Medium to large casserole dish
2 small heads of cabbage, cored
1 ½ cups long grain rice, steamed
¼ lb bacon, cut into pieces and cooked crispy
1 small onion, diced
¼ – ½ lb lean ground beef
Salt and pepper
1 can tomato soup
1 can pureed tomatoes

Steaming the cabbage and making the filling
Steaming the cabbage and making the filling

Clean and core the cabbage. Steam the rice and set it aside to cool. Fry the bacon pieces until they are crispy. Drain the bacon on a paper-towel reserving the grease in the pan and set aside. Cook the onion in the rendered bacon fat until somewhat translucent. Add the ground beef and season with salt and pepper to taste. Once the ground beef has cooked, turn off the heat and set aside to cool. In a large bowl, combine the rice with the ground beef mixture.

Food 004

Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Using tongs carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished.

Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Ones that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning.

To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf.

Assembly time
Assembly time

Roll the cabbage leaf up around the filling and tuck in the ends so it is a neat little package.

Rolled up and tucked in
Rolled up and tucked in

One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another.

Ready for the bacon and tomatoes
Ready for the bacon and tomatoes

Sprinkle the cabbage rolls with the cooked bacon. Evenly distribute and cover the rolls with the tomato soup and the pureed tomatoes. Season them with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have.

Sauced and covered up. Ready for the oven.
Sauced and covered up. Ready for the oven.

Loosely cover the dish with aluminum foil and bake in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. The sour cream is a must!

Mom’s cabbage rolls

Cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in tomatoes. A great gluten-free family meal everyone can enjoy.

  • 2 small heads cabbage (cored)
  • 1 1/2 cups long-grain white rice (steamed)
  • 1/4 lb bacon (cooked crispy)
  • 1 small onion (diced)
  • 1/4 to 1/2 lb ground beef
  • salt and pepper (to taste)
  • 1 can campbell’s tomato (soup)
  • 1 can pureed tomatoes
  1. Clean and core the cabbage. Steam the rice and set it aside to cool. Fry the bacon pieces until they are crispy. Drain the bacon on a paper-towel reserving the grease in the pan and set aside. Cook the onion in the rendered bacon fat until somewhat translucent. Add the ground beef and season with salt and pepper to taste. Once the ground beef has cooked, turn off the heat and set aside to cool. In a large bowl, combine the rice with the ground beef mixture. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Using tongs carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished.

    Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Ones that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling and tuck in the ends so it is a neat little package. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. Sprinkle the cabbage rolls with the cooked bacon. Evenly distribute and cover the rolls with the tomato soup and the pureed tomatoes. Season them with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. Loosely cover the dish with aluminum foil and bake in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side.

This recipe is courtesy of northwestspoon.com

 

One Comment

  1. Practice makes perfect. It seems like a lot of work, but totally worth it when they are done. I love it’s a traditional cabbage roll recipe. Always good.

     

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