Friday, October 22, 2010

Stuffed Cabbage Rolls

Several years ago, I heard Barbara Walters speak of her Mother's stuffed cabbage rolls. She spoke so lovingly and longingly, I wanted to cook them for her. I told my family for years I was going to invite Barbara Walters to Thanksgiving dinner.  Alas, I never did, because I didn't want to risk rejection.  Of course, it is not too late.

I did a search for the recipe and found it, as described by Ms. Walters, at Cooks. com.  Now I can't absolutely guarantee, that this is THE recipe, but I have made this several times and can tell you that it is excellent.

Barbara Walters' Mother's Stuffed Cabbage Rolls
3 lb. lean ground chuck
2 tsp. salt
3/4 tsp. pepper
2 tsp. celery salt
1/2 c. catsup
2 eggs
1/2 c. crushed unsalted crackers
2 heads (2 lb. size) green cabbage
6 qts. boiling water
3 c. chopped onion
2 bottles (12 oz. size) chili sauce (2 c.)
1 jar (12 oz.) grape jelly (1 c.)

In large bowl, combine chuck, salt, pepper, celery salt, catsup, eggs and crushed crackers. Mix with hands just until mixture is well combined.

Cut out and discard hard center core of cabbage. Place cabbage in large kettle. Pour boiling water over it; let stand until leaves are flexible and can be removed easily from the head, about 5 minutes. (If necessary, return cabbage to hot water to soften inner leaves.)

Preheat oven to 375 degrees. Using a 1/4 cup measure, scoop up a scant 1/4 cup meat mixture. With hands, form into rolls, 3 inches long and 1 inch wide, making about 28 rolls in all.

Place each meat roll on a drained cabbage leaf; fold top of leaf over meat, then fold sides and roll up into an oblong. Continue rolling remaining meat rolls and cabbage leaves.

In bottom of lightly greased 12 x 11 1/2 x 2 1/4 inch roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onion.

In 2 quart saucepan, combine chili sauce and grape jelly with 1/4 cup water; heat over medium heat, stirring to melt jelly. Pour over cabbage rolls.

Cover pan tightly with foil. Bake 2 hours. Remove foil; brush rolls with sauce; bake, uncovered, 40 minutes longer or until sauce is thick and syrupy and cabbage rolls are glazed. Serve with sauce spooned over rolls. Makes 28 cabbage rolls, 14 servings.

8 comments:

  1. Grape jelly, what an unusual ingredient, however that would add a sweet note to the savory beef and onions. Thanks for sharing, I can't wait to try these.

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  2. What a unique recipe! I have had meatballs with grape jelly and chili sauce before and they are pretty tasty. I can see this working with the cabbage rolls as well, which I love, but don't make very often. Maybe I need to change that with this recipe :o)

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  3. The first ever time I tried to make cabbage rolls was when I was probably in my early teens & it was right after I had a meal at an Egyptian friends' house. Needless to say it was a disaster!
    These look delicious - I especially like the addition of grape jelly & chilli sauce. Yum!

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  4. Creative dish.Definitely a keeper.

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  5. Looks delicious! That's a lot of cabbage rolls. My Polish friend told me they freeze well. I recently learned a Polish recipe for Galabki, very similar, but stuffed with pork and rice, served with tomato sauce. Nice touch to serve over noodles.

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  6. I make Chinese style cabbage rolls but I will keep this recipe when I invite my hubby's friend for dinner. I am sure I will impress them.

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  7. I am so excited to see this recipe. When I was a very young girl, my mom made this several times and I have always remember how much I like it. It was in the Sunday Parade magazine in an article about Barbara Walters. Last night my boyfriend and I discussed stuffed peppers and I told him what I remembered about this recipe. I commented that I wondered if I emailed the View - Ms. Walters would share the recipe. I thought it was stuffed peppers but it was probably 40 years ago - as I just turned 50 this year. Thank you for sharing. I am going to make these tomorrow evening for dinner. What a wonderful world the internet can be. Be blessed today. I have been.

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    Replies
    1. I hope you enjoy them if you make them. They are very special and oh, so delicious.

      War Eagle!

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