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In the Kitchen with Kroger

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Cabbage Rolls

Updated: Friday, February 7 2014, 11:40 AM EST
Servings: 10–20 (depending on the size of the rolls)

SAUCE:
2 large cans of Marinara sauce
1 package of Knorrs beef demi
1 large can of diced tomatoes
Salt and Pepper to taste

DIRECTIONS:
Over medium heat bring all ingredients to a boil and blend through. Reduce heat and simmer. Taste and adjust seasoning if needed.

FILLING:
5 lbs. Ground beef ( browned and cooled)
1 cup Raisins
1 ½ Tbsp. Cumin
1 Tbsp. Garlic Powder
½ Tbsp. Onion Powder
6 cups Rice (cooked and cooled)
6 ea.  Extra Large eggs
Salt and Pepper to taste

DIRECTIONS:
Cook and cool both the rice and beef. Then combine all ingredients and use to stuff the cabbage leaves. NOTE: For best results with using the cabbage, freeze whole heads of cabbage overnight.

ASSEMBLY:
Put about a cup of the sauce at the bottom of your baking dish and spread evenly around. Peal individual leaves of the cabbage off of the heads. Peal off all of the usable leaves at the same time so you can continue with rolling when at that point. Lightly compress about a ½ cup of the filling and place into the center of the cabbage leaf. Roll the leaf around the filling folding in the edges to contain the filling inside. Place the filled cabbage roll seam side down into your baking dish. Continue with this procedure until you have used all of the filling and cabbage leaves. You most likely will need to use several baking dishes depending on the size you have. Cover the finished rolls with the rest of the sauce. Cover your baking dish with parchment and foil and bake at 350 degrees until hot and combined. This should take about 30 to 40 minuets. Remove from oven and serve with Mashed Potatoes. This can also be frozen and reheated for future dinners and events.Cabbage Rolls


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Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
 
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