Easy Cabbage Rolls from Leftovers use your meal from last night to make a whole new meal the next night. Delicious cabbage rolls made from whatever delicious meal you made.
Some people slice the ends off the cabbage and boil the whole thing. I did that the first time (for these pictures), but have since found that removing the leaves you want to use is MUCH easier and works better.
So - remove the # of leaves you need. We did 8. Drop the cabbage leaves into boiling salted water; cover and cook for 15-20 minutes or until soft. Drain well.
Allow to cool before trying to roll up the filling.
To Prepare the Filling:
In a saucepan on the stove, saute the 2 Tbs. olive oil, onion, garlic with the ground beef.
Combine the beef mixture with the cooked rice. I added some dashes of Worcestershire sauce, soy sauce and pepper. Divide into 8 portions.
To Make Cabbage Rolls:
Spoon the portions of rice/beef mixture into the center of each cabbage leaf and roll up. Roll the leaf around the filling. If you need to, you can use a toothpick to hold it closed.
Notes: We chose to eat our first batch as soon as we got to this point, but many enjoy baking them in tomato sauce. We've done that a few times too, but each time I do it differently. Here is a standard method.
To Bake:
Preheat oven to 350 degrees.
Place the rolled cabbage rolls into a baking dish side by side.
Pour tomato sauce and 1/2 cup of water into the baking dish. Spread around the cabbage rolls.