For as long as I can remember, Nan was known in our family for her stuffed cabbage rolls.
In fact, she learned how to make them from my grandfather (pop) when he was a young man working and living in Toronto with his friend’s family, who was Polish.
When I tried to get Nan’s recipe, I had to question some of the things she was telling me (or not telling me, LOL). I’m teasing you, I’m teasing you 😛
Have you ever watched Everybody Loves Raymond? There’s an episode where Debra receives her mother-in-law’s recipe for meatballs, but they don’t quite have the same result because her mother-in-law has secretly (and very intentionally) omitted an ingredient.
Nan laughed when I teased her about it, but I think she’s proud of the way it happened.
Ingredients
- 1 cup of BAKED long grain rice (or a similar variety)
- 1.5 pounds of lean ground beef (or “extra-lean”)
- 1.5 tablespoon Worcestershire sauce
- 1 large egg
- 1 yellow onion, peeled and chopped
- ⅓ cup parsley, coarsely chopped
- 3 cloves of garlic, chopped
- 1.5 teaspoon of salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ½ to 1 teaspoon of red pepper flakes (optional)
- 42 ounces of tomato sauce, divided into three 398 millilitre cans or 14 ounce cans (about 5 cups). See point 5 below in the “Notes” of the recipe).
- 1 medium-headed kale (about 18 leaves are needed for the rolls and about 8 to 10 more for the bottom and top).
- ½ cup water (boiling cabbage leftover)
- fresh dill, chopped (garnish, optional)
Instructions
see continuation on next page
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