These were served at the 2022 Nebraska City Farm to Fork event. The assembly of 160 rolls took over the entire kitchen island!
Cabbage Rolls
A tasty twist on the classic Polish Cabbage Roll.
Equipment
- 1 9 x 13 baking dish
Ingredients
- 8 leaves from a head of cabbage* save remaining cabbage for another use
Filling
- 1/2 pound pork sausage
- 1/4 cup onion chopped
- 2 cloves garlic chopped
- 2 teaspoon oregano
- 1/2 teaspoon salt
- 1 cup barley
- 1 egg
Sauce
- 1/4 cup onion minced
- 2 cups fresh tomato
- 1 cup canned tomato with juice
- 1 tablespoon vodka
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup cream
Instructions
- Select 8 full-sized cabbage leaves from the head.
Filling
- Cook barley according to package instructions, set aside to cool
- In a large fry pan, saute onion, garlic until clear. Add pork sausage and cook for until browned through.
- Add salt and oregano. Remove from heat.
- Add barley and egg. Set aside.
Sauce
- In a saucepan over medium heat, saute minced onions for 2-3 minutes.
- Add fresh tomato and canned tomato, salt, pepper, and vodka. Cook for about 3 minutes. Add cream.
- Bring mixture to a boil then reduce heat. Simmer for about 8 minutes or until mixture is beginning to thicken. Remove from heat.
- Add 1/2 cup of sauce to filling.
Construction – Rolling
- Spray baking dish lightly with oil. Place a light coating of sauce in baking dish.
- Place cabbage leaves on flat surface with edges up, so it tends to be a bowl.
- Add equal amounts of filling to each cabbage leaf.
- Roll leaf just over the filling. Fold edges in to hold the filling in place. Continue rolling and place seam side down in baking dish.
- Continue rolling all eight filled cabbage leaves.
- Add the remaining sauce over the rolls in the dish. Bake for 20-30 minutes
- Remove rolls from pan and place on a serving platter. Spread any remaining sauce over the rolls. Enjoy!
Notes
*Nappa cabbage works well. You can also blanch the entire head of cabbage to soften it to make removing the leaves a little easier.