Quick And Easy Cabbage Recipes: Best Cabbage Roll Recipe Ever!

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!

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.