Cabbage Rolls From Trisha Yearwood

I just love cabbage rolls and have only ever made them in a crockpot since I thought that was the best way to get the cabbage soft.  Until I tried this recipe from Trisha Yearwood’s Cookbook!  And, funny thing happened, we actually liked the cabbage a little bit more “al dente” as the Hubby referred to it!  So, go. Now. And try this recipe, it was quick to put together and I only made a few slight variations to the original!

Cabbage Rolls From Trisha Yearwood
1 pound ground beef
1 cup Brown Minute Rice-cooked
1/2 cup grated Parmesan cheese
1/2 teaspon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-8 ounce can stewed tomatoes
2 heads green cabbage
9 cups water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar
2 bay leaves
1-12 ounce can tomato juice
Preheat oven to 350 degrees.  In a large bowl, mix the beef, rice, Parmesan cheese, salt, pepper, cinnamon and tomatoes.  Set aside. 
Wash and core the cabbage.  Bring a large stockpot filled with 8 cups of the the water, sugar, lemon juice, vinegar and bay leaves to boil.  Blanch the cabbage in the boiling water for 5 minutes, or just until softened.  Drain the cabbage, let it cool, then carefully peel 12 leaves from the cabbage. 
Place 1/4 cup of the beef and rice mixture onto each leaf.  Fold in the sides of the leaf and wrap into a roll, enclosing all the filling.  Place the cabbage rolls, seam side down, closely together in a 9 x 13 shallow baking dish. 
In a small bowl, combine the tomato juice with the remaining 1 cup water and pour mixture over the cabbage rolls.  Cover the pan with aluminum foil and bake for 45-50 minutes, or until the meat is well done.
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7 Responses to “Cabbage Rolls From Trisha Yearwood”

  1. 1
    MammaDucky — June 1, 2010 @ 7:04 pm

    Seriously, how did you know I was craving cabbage rolls?

  2. 2
    Chef Bee — June 1, 2010 @ 10:22 pm

    I'm not sure how I still haven't picked up this cookbook for some southern inspiration. These look amazing.

  3. 3
    Mama Bird — June 2, 2010 @ 4:15 am

    I have never tried these, will have to give it a go!

  4. 4
    Ma What's 4 dinner — June 2, 2010 @ 12:21 pm

    Lets hear it for the cabbage!!! My dad makes these. They're good! But he makes my great grandma's recipe. He's such a cute dad.

    Lots of yummy love,
    Alex aka Ma, What's For Dinner

  5. 5
    Thresa Pownall — April 22, 2013 @ 3:54 pm

    It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. .

    See you later

  6. 6
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  7. 7

    Great article.

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