My husband and I were discussing different recipe ideas for St. Patrick’s Day. We know that corned beef and cabbage is traditional, but he had the great idea of putting a spin on it: corn and beef in cabbage! He told me he grew up with his mom making cabbage rolls, and I was intrigued by this idea.
A caveat before I begin with today’s recipe: it’s delicious, but it will require some time to assemble and prep. Given that, it’s probably a recipe best reserved for the weekend or when you have more time to spare.
Here’s what you’ll need:
- 1 head of cabbage
- 1 lb ground beef
- 1 small onion
- 1-2 cloves minced garlic
- 1 cup frozen corn
- 1 cup cooked rice
- 1 15 oz can tomato sauce
- 1 8 oz can tomato sauce
- 1 15 oz can crushed tomatoes
- salt & pepper, to taste
Start by boiling your cabbage leaves. This will make them easier to deal with.
Bring a large pot of water to boil, then allow the cabbage leaves to cook for 2-4 minutes, until soft. Remove the cabbage and separate the larger leaves.
Next brown your meat with the onion in a skillet and season liberally with salt and pepper. Drain. Add the garlic and cook for a minute or so more.In a bowl, mix together: the meat mixture, the small can of tomato sauce, cooked rice and corn.As you might have guessed, you are going to put a couple spoonfuls of the mixture into the cabbage leaves and roll them up. Place down in the bottom of a baking dish. I ended up using the leftover, smaller leaves to line my dish to prevent the rolls from burning.
Once you’ve assembled your rolls, top with the can of tomato sauce and crushed tomatoes (mixed together). Bake in a 350° oven for about an hour and a half, until completely softened. Enjoy!