This old fashioned cabbage rolls recipe was taught to me by James' sister - Kayla. She makes these stuffed cabbage rolls every year for New Year. I learned that it is customary to make a dish using cabbage (or collard greens) as it represents prosperity. As well as black-eyed peas representing luck. I figure even though I didn't grow up with these traditions it can't hurt to muster a little more luck and prosperity! Plus, it tastes so good!!! In Kayla's recipe she uses tomato soup instead of tomato sauce as it gives a lot milder flavor and the tastes of the stuffed cabbage rolls actually comes through (it's also easier on the tummy).
There is a lot of history behind these superstitions, in fact it's quite interesting. Mostly dating back to civil war days when there was not a lot of food. Today we are very lucky to be able to have an abundance of food and special ingredients and even though that is true in the South these dishes are still cooked in the same manner as they were back then.
- Ground Meat (usually beef, but turkey, chicken, pork even venison works well)
- Trinity (onion, bell pepper, celery)
Because in the Cagle household we are avid outdoors-men, we always have an abundance of wildlife in our freezer. In place of ground beef we always use venison instead. These stuffed cabbage rolls are delicious using venison!
These cabbage rolls are actually really easy, to make. Mix all ingredients (except the cabbage and the tomato soup). Submerge the cabbage into boiling water for 3-5 minutes to soften it. This will make it much easier to make the rolls. Then take a handful of the mix and roll the cabbage around it. Cutting that V out of the hard stem at the top of the leaf will give you more play with the leaf.
Add a spoon or two of the soup to the bottom of the dish then line each roll in the dish - seam down - and cover with the tomato soup.
Cover your dish with foil and bake in the oven for 90 minutes.
- 1 cabbage
- 1lb Ground Beef (or venison)
- 1 Cup cooked rice
- 1 Medium Onion
- 1 Rib Celery
- 1 Green Bell Pepper
- 3 Cloves Garlic
- ¼ Cup Chopped Parsley
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Creole Seasoning
- 1 Large Egg
- 1 Can Tomato Soup (seasoned)
- Heat oven to 350°F.
- Place a large pot (big enough to take the whole cabbage) and fill with water. Turn on to get it to boiling point.
- Chop onions, bell pepper, garlic and celery. Put into a large mixing bowl.
- Add ground meat, cooked rice, seasoning and egg. Mix together using your hands (wear gloves or make sure to wash hands thoroughly afterward).
- Once the water is boiling, carefully lower the cabbage - stem down - into the water and boil for approximately 3-5 minutes then remove.
- Cut off the stem of the cabbage - enough to remove a lot of the bigger leaves.
- Cut a V out of the stem of the leaf to make it more flexible.
- Take a handful of the meat mixture and form a log.
- Wrap the cabbage leaf around it.
- Take a 9x13 dish and spoon a few spoonfuls of tomato soup into the bottom of the dish.
- Place each cabbage roll seam down into the baking dish.
- Pour the remaining tomato soup over the top of the cabbage rolls.
- Cover the baking dish with foil and bake in the oven for 90-120 mins.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 156Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 49mgSodium 394mgCarbohydrates 11gFiber 1gSugar 3gProtein 12g
If you omit the rice it would be low carb. You could replace the rice with cauliflower rice.
Change out the rice for cauliflower rice and it would be keto!
Yes, a traditional polish cabbage roll is cooked the same way.
Yes, these would be delicious in the crockpot. Cook on low for 4-6 hours.
Yes, these freeze well for 3 months. Freeze in a single layer.
Traditionally black-eyed peas are served with potatoes for New Year. (Polish cabbage rolls are actually traditionally served with mashed potatoes). Cornbread on the side would also be delicious - check out our recipe for delicious Southern Cornbread here.