Cabbage Rolls (Western/Oriental)
Ingredients
1 head of cabbage (American/Chinese)
1 pound of meat beef with or without pork
1/2 cup of rice (American/Japanese)
1-2 eggs
2 garlic cloves minced optional
1/4 cup minced onion optional
8 oz tomato sauce
1 can cream of mushroom soup optional
sausages, tomatoes, carrots optional
sour cream for topping optional
Paprika preferably Hungarian
Equipment
Recommend using large Dutch oven pot.
Large mixing bowel and cooking spoon

Preparation
Set water into Dutch oven set to boil.
Either have the cabbage frozen or set into boiling water. This will soften up the cabbage for wrapping. It's recommended to have larger leaves for bigger rolls. Either American or Chinese cabbage can be used.

Cooking
Meat should be at least 1:1 beef to pork. Mix meat with rice and eggs. It makes much more difference between American and Japanese rice compared to cabbage. American rice creates a mushier stew texture. Japanese rice creates a firmer meatloaf texture.
Garlic and onion optional. Season salt and pepper. Mix really well. This will be sticky and could be cold.
Once cabbage leaves are soft cut the core of cabbage. Lay cabbage core or bottom up facing you. Cut diagonally into center around the core in a hexagon shape and leaves should start separating. It's possible to microwave cabbage leaves with a little olive oil to ensure they are soft enough. Be careful not to break or crack leaves and soften further if it keeps happening.

Place meat, give or take a handful depending on size of cabbage leaf, into bottom of leaf. Start rolling cabbage leaf around the meat to form a cylinder. After reaching end fold in sides. Fold inward toward meat forming a pouch. If it doesn't close you might have put too much meat inside or the leaf isn't soft enough. This is the most difficult part.

Water should be high heat boiling. When putting cabbage rolls in check that they aren't opening. Cover the Dutch oven. Try not to open for 20 minutes for this amount. Add a little more time if cooking is done in larger batches. This is to ensure the rice is cooked.

Oil will have creamed at the top. Remove all the oil. Decrease the temperature from high to medium. Put all other ingredients in. Season well with Paprika. Tomato or spaghetti sauce is traditional. Can add tomatoes or sausages or carrots especially for Western style. Cook for an hour to ensure meat has cooked. Stir occasionally to prevent burns.

Afterwards you may lower temperature to low to prevent burns. Stew for as long as you want. Cabbage rolls may be frozen for later use. Like chili and stews cabbage rolls taste good after reheating.

Serve either on plates or on bowels depending if you add the liquid. Serve with rolls and butter. Top with ketchup, soy sauce, or sour cream. Makes about 6 servings.

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Addition to tomato sauce cream of mushroom soup could be substituted or combined.

Clarify that rolling cabbage closed is hardest part.

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I like to mix Ramen with Mac and Cheese.

Boil noodles, drain.
Mix butter, milk, cheese powder and ramen seasoning and toss in the noodles. My kids love it. Add some hot dogs, if your kids are into that.

This is my "go-to meal", it's quick and easy.

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