Spicy Cabbage Rolls2007-09-30
- Course: Side Dishes
- Yield : 20
- Servings : 20
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Making these spicy cabbage rolls is a time-honored (and delicious) tradition in our family.
- 2 - 3 heads of fresh cabbage
- 1 medium bag of Mahatma medium or long grain rice
- 2 pounds ground beef
- 2 pounds ground pork
- 2 medium jars Hot Pace Picante Sauce
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp Tony's (Cajun Seasoning)
- 1 tsp red pepper flake
Prepare the whole bag of rice according to directions on the package. Set aside and let cool.
In a large mixing bowl combine beef, pork, Pace's picante sauce and seasonings. Take this mixture and combine with the cooled rice. Set aside until your cabbage is ready to be rolled.
Boil the whole heads of cabbage for about 5 minutes so that the leaves come off easily but still retain their shape.
Let them cool enough to handle and pull each leaf off and remove de-vein middle stalk (this helps to make the roll). Stack these as you go.
Once all cabbage is cool enough to handle, scoop the meat and rice mixture into the middle of the cabbage leaf. Roll and tuck as you would a burrito or enchilada, placing on a wire rack in a roasting pan as you finish (the wire rack needs to be at least and 2 inches from the bottom).
Fill the pan with 1 to 1 1/2 inches of water. Bake at 350 for about 30-45 minutes.