The Easiest and Quickest Cabbage Rolls Ever
1 head of cabbage, frozen then thawed
1/2 onion, minced
2 garlic cloves, minced
2 cups rice uncooked
1/2 pound ground pork
1 pound ground beef
1 can diced tomatoes (optional)
3 - 5 cups tomato juice blend (I like V8 juice but any tomato based vegetable bend will do)
salt, pepper and/or other spices
Sour cream (optional)
Have the cabbage in the freezer for at least 48 hours.
Yes I do actually mean freeze the cabbage. By doing this it makes the cabbage soft and easy to work with, you will not have to cook this cabbage like most cabbage rolls and it tastes just as good. Keep your cabbage wrapped in a plastic bag and put the whole thing in to freeze.
Take the cabbage out of the freezer the morning you are going to make the rolls.
Slowly peel one cabbage leaf off at a time. Cut/shave the large part of the spine off the one end of the leaf.
In a large saucepan, fry the onion and garlic until the onion is transparent and add the ground beef and ground pork; fry until cooked fully add the salt a pepper and any other seasoning that you would like. ( A nice thing about the meat being fully cooked you can taste it and add more if you would like)
In a separate pot, cook rice according to directions. Minute or quick rice can be used if you want
Add the cooked rice and cooked meat mixture in a large bowl and add 1 cup tomato juice, mix this together well.
To make the cabbage rolls take one cabbage leaf and lie it on your work surface upside down.. Put 2 scoops of meat/rice filling at the base of the leaf. Squeeze this together to form kind of a cylinder with your hand. Fold the sides in towards the middle (still holding the cylinder) and roll this to the end of the leaf.
Lay the cabbage rolls in a baking tray. Pour the diced tomatoes (optional) over top of the cabbage rolls. Pour the tomato juice on top.
Cover the cabbage rolls with leftover leaves or ripped pieces
Bake at 375F for 1/2 hour
Serve with sour cream (optional)