Reader recipe: Grandma and Grandpa Joe’s cabbage rolls
Photo by Tam West
Marianne Pettigrew was a contestant of our reader competition, which called for recipes for a meal for 4 for $20. All 162 recipes are in our reader recipe section. Take a look. There are lots of great ideas there.
Marianne says: This recipe is special because it reminds me of my Czech heritage. My parents often made this growing up — a peasant recipe that fills you up.
Bite judges say: We love cabbage rolls and we love sauerkraut, so Marianne’s recipe works for us. We have adapted the recipe to serve fewer people. We also separated our cabbage leaves and blanched them separately rather than boiling a whole cabbage. Serve a couple of cabbage rolls per person with some warm, crusty bread and you’ve got a very filling, very well priced meal.
- Heat oven to 160C.
- Cut out and discard the core of the cabbage. Boil cabbage in a large pot until cooked through. (The Bite team cooked individual leaves.)
- Mix together rice, mince, pork mince, onion, garlic, salt and pepper.
- Remove a cabbage leaf at a time, cutting out the tough vein that runs through the centre.
- Lay cabbage leaf on a flat surface and put a couple of tablespoons of the mixture on one edge of the leaf and roll, folding the edges in as you go.
- Place each cabbage roll in a large roasting pan, tucking each one in closely to the next.
- Spread sauerkraut in, around and over the rolls and add some of the remaining cabbage leaves, cut into small pieces.
- Add the stock to the roasting pan, cover and bake for 2 hours, checking to see that it hasn’t completely evaporated and topping up if needed. Uncover for the last 20 minutes of cooking.