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Quick Easy Best Cabbage Roll Recipe

Cabbage Rolls Could Not Be Easier To Make

I found this recipe in my 30+ year old Betty Crocker International Cookbook the other day when I had 2 ingredients and was trying to somehow make a meal of them without going to too much fuss. I needed something quick and I needed it to contain 1 pound of extra lean organic ground beef and 1 head of cabbage. I confess that I was not in the mood to make cabbage rolls even though they are one of my husband's favorites!

Ah - just in time I spied this recipe and to tell you the truth, I was not very impressed on looking at it. I thought it was too far from the traditional and probably doomed to failure. It did not SOUND appetizing but I hate to say it - wow - was I wrong!

The recipe is actually from Finland.  It tastes almost exactly the same as cabbage rolls but without all the effort – it can be prepared for baking in 20 minutes or less.  It is a delicious alternative – serve it with mashed potatoes and you have a most satisfying, easy and nutritious meal.

This recipe is a snap to make and cuts out all that pre-cooking of the cabbage leaves and then rolling them into individual little rolls. It was absolutely delicious and even as it was cooking, I knew I had hit on a new favorite in the cabbage roll department. Try it - I think you will like it!

cabbage-rolls-the-easy-way

Cabbage and Beef Loaf

This is actually called Lihakaalilaatikko (what a mouthful)

6 servings

INGREDIENTS

  • 1 medium head green cabbage, coarsely shredded by hand or in food processor to equal 8 cups (I shredded it into long pieces/shreds rather than traditional shred as for coleslaw)
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 pound ground beef (substitute ground chicken, turkey or pork)
  • 1 cup soft bread crumbs (about 1-1/2 slices) – I actually used a bagel for the bread crumbs
  • 1/2 cup nonfat milk
  • 1 small onion chopped fine
  • 1 egg or 1/4 cup egg substitute
  • Salt, pepper to taste
  • 1/4 teaspoon dried marjoram leaves

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Heat cabbage and water with 1/4 teaspoon salt to boiling in Dutch oven; reduce the heat, cover and simmer until the cabbage wilts – about 5 minutes. Drain.
  3. Mix the remaining ingredients.
  4. Place half the cabbage in an ungreased 2-quart casserole.
  5. Spread beef mixture over the cabbage – top with remaining cabbage.
  6. Cover and cook 350 degree oven until done – 55-60 minutes.
  7. Serve with cranberry sauce and mashed potatoes.

Variations:

  •  Add 1/4 cup diced tomatoes or tomato sauce on top of the hamburger mixture or mixed in
  •  Add a small amount of grated Romano or Fontina cheese. 

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Comments

Audrey Kirchner (author) from Washington on February 24, 2013:

Thanks Carol--super delish and super easy~

carol stanley from Arizona on February 24, 2013:

These look wonderful. I wish I had some cabbage in my house to make these tonite. Voting up and pinning.

Audrey Kirchner (author) from Washington on October 17, 2010:

Thanks for stopping by, bushraismail and will have to check them out!

bushraismail from ASIA on October 17, 2010:

oh lovely hub. i love trying out new things. check out my recipes too....

Audrey Kirchner (author) from Washington on March 22, 2010:

Thank you for commenting! Hope you enjoy all the recipes.

RTalloni on March 22, 2010:

Something new to cook! And I loved both recipes in the video. Thanks bunches.

Audrey Kirchner (author) from Washington on February 06, 2010:

It is easier but just as tasty - I like having the option though of hurry up or the old fashioned way - thanks again for reading!

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on February 05, 2010:

Thanks this looks even easier then the other one. However, they both have great ingedents. Love this, thanks

Audrey Kirchner (author) from Washington on February 04, 2010:

They did - I was so surprised!

Nancy Hinchliff from Essex Junction, Vermont on February 04, 2010:

Gotta try these. They look like they'd taste really great. Thanks.

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