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Stuffed Cabbage Rolls
Dia dhuit! Stuffed Cabbage Rolls are perfect for St Patty’s Day or any day. This is one of our most requested recipes. Sauerkraut and lemon zest add that extra something special. The filling is also great to stuff several of our favorites vegetables such as green peppers, tomatoes or zucchini. The combination of ingredients makes this recipe one of my absolute favorites. Make Stuffed Cabbage Rolls when cabbage is at its peak in October.
The filling for the cabbage rolls has everything included but the kitchen sink! Ground beef, turkey, pork or lamb can be used, or a combination of all would work. Our favorite is a mixture of ground turkey and pork. My sister makes this same recipe, but she buys what is called “meatloaf’ mix that she can pick up at her local grocery store. I believe it’s a mixture of ground beef, pork and sausage, I could be wrong on that but you get the picture.
Other Ingredients Include
Other ingredients include chopped onions, cooked white rice, and an egg. Spices include salt, pepper, and allspice. The recipe calls for using fresh parsley. Normally I would say to substitute dry parsley for the fresh but in this recipe, fresh is a must. The flavor of fresh parsley shines through in this recipe. That also goes for the lemon. Use fresh squeezed lemon juice and freshly grated lemon zest. Again, the fresh flavor shines through.
You might think it odd that sauerkraut is added to this recipe since sauerkraut is basically cabbage. You might even think, “Isn’t that a lot of cabbage?” It is a lot of cabbage if you don’t care for cabbage or sauerkraut, (but if that’s the case, you probably won’t be making this recipe anyway:) but if you do like cabbage and sauerkraut, then you’re going to love the addition of sauerkraut to the filling and sauce you cook the stuffed cabbage leaves in.