This week, cabbage is on sale at most grocery stores, with Sellers Bros being the cheapest at $.10/lb. Cabbage is a great vegetable as long as you don’t overcook it. These cabbage rolls are a great way to get even the most resistant veggie hater to try it. This recipe is adapted from my aunt, Susie. I think she makes these by the gross, not the dozen.
1 medium sized head of cabbage ($.40)
2 packages frozen rolls (24 total) ($.65 each after coupon), or 1 batch of yeast rolls
2 lbs of 80/20 ground beef. You want the fat for this recipe. Trust me. ($3.50)
4 tbl minced garlic ($.20)
Your favorite seasoning for ground beef. I use a seasoned pepper that has garlic, onion, etc. ($.10)
3 tbl butter, melted ($.25)
= Total Cost – $5.75
Defrost rolls on a greased cookie sheet, according to package directions.
Remove the outer layers of the cabbage, quarter and cut the core out. Shred or chop into pieces, about 1″ x 2″. It’s going to cook down some, but you don’t want it too large. Set aside.
Brown the ground beef with the garlic and season well. Drain some grease out, but leave some because it’s going to flavor the cabbage. When meat is browned, add cabbage, and allow to cook for a few minutes until cabbage starts to soften, about 5-10 min.
Make an indent in the center of a defrosted roll and fill with cabbage/meat mixture. Be careful not to overfill. Place back on cookie sheet with seam side down. Repeat til you run out of something. Brush the tops of the rolls with melted butter.
Bake at 350 for 15 min or until rolls are golden brown and delicious.
You could also easily double or triple this recipe for freezer cooking. Just flash freeze the stuffed rolls, wrap in 2 layers of folded foil and freeze in a ziptop bag.