Cabbage rolls

Posted by Ben On February - 27 - 2009 Under Entrées

cabbage_roll

Here’s another dish for those of you who observe Lent or just want to eat a healthier, lighter meal. Cabbage is inexpensive and abundant. It is cultivated all around the world and can be found anytime of the year. However, it is best during the late fall and winter months when it’s in season. These rolls used another inexpensive and nutritious staple ingredient, potatoes. Cabbage is not one of our favorite veggies at the What’s cooking household, but these rolls were so good that we went for seconds the night we had them.

Cabbage rolls
Makes 6 rolls

The ingredients:

  • 6 cabbage leaves
  • 6 ham slices *optional for a non-vegetarian, non-Lent version*
  • 4 medium potatoes
  • 2 garlic cloves
  • 1/2 lb queso doble crema (or any other double cream cheese with 60% cream)
  • 2 poblano peppers, roasted, cleaned and chopped
  • 1/2 cup milk
  • 1 cup tomato sauce
  • 1/2 onion, finely chopped
  • spices (I used oregano, parsley flakes and Italian seasoning)
  • salt and pepper to taste

The how-to:

  1. Boil the potatoes and garlic in water with plenty of salt. I like to keep the skins on because they are a great source of fiber.
  2. When the potatoes are tender drain and mash them. Add crumbled queso doble crema, milk and chopped poblano peppers. Mix well and season to taste. Set aside
  3. In a large skillet saute onion in olive oil. Add tomato sauce and spices and simmer for 10 minutes or until the sauce comes together and thickens. Set aside
  4. Pre-heat oven to 350°F.
  5. Put one ham slice (if using any) on a cabbage leaf and spoon about 1/4 cup of potato mix onto it. Roll tightly and put in a baking dish making sure the seam side faces down. Pour tomato sauce on top of the rolls. Cover with foil paper and bake for 25 minutes.
  6. Serve with avocado slices and enjoy!

The afterthoughts:

  • Next time I will submerge the leaves in boiling water before stuffing them to make it easier to work with them. Other than that there’s nothing I’d change about this recipe. It’s easy to prepare, inexpensive, healthy and the poblanos and well-seasoned sauce gave it a lot of flavor.

cabbage_roll1

¡Buen provecho!

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16 Replies

  1. kayce. Said,

    wow, looks so good! i think i will try this, but add some of my fave soy “beef” crumbles ~ thanks for the idea. :)

    Posted on February 27th, 2009 at 11:50 am

  2. recipes2share Said,

    This looks like a fantastic supper dish – one of those it would be great to prep ahead, ready to pop into the oven after a busy day. Delicious!

    Posted on February 27th, 2009 at 12:25 pm

  3. Ivy Said,

    Your recipe sounds delicious although in the Greek Orthodox lent no ham or cream is allowed.

    Posted on February 27th, 2009 at 12:57 pm

  4. pigpigscorner Said,

    I’ve seen this with rice but not with potatoes! Great idea! Looks really delicious!

    Posted on February 27th, 2009 at 1:40 pm

  5. donna c. Said,

    Ben, these look delicious! I can even use this recipe as part of a gluten free menu.

    (I always parboil or blanch the cabbage leaves to make the rolling easier.)

    Posted on February 27th, 2009 at 2:08 pm

  6. kellypea Said,

    Haven’t made these in years and years! Our recipe uses ground lean meat and rice with some spices then stewed tomatoes to cover in a big pot. I like the ham and poblanos in yours. Sounds perfect for lunch right now.

    Posted on February 27th, 2009 at 2:29 pm

  7. Bellini Valli Said,

    I love the addition of the poblano to this classic Ben:D You have made me very hungry!!!!

    Posted on February 27th, 2009 at 3:03 pm

  8. The Duo Dishes Said,

    Yay for that doble crema! We need a little fat with our veggies!

    Posted on February 27th, 2009 at 4:38 pm

  9. kat Said,

    This version of cabbage rolls sounds mighty tasty to me!

    Posted on February 28th, 2009 at 10:18 am

  10. Kevin Said,

    Cabbage stuffed with poblanos sound good!

    Posted on February 28th, 2009 at 1:10 pm

  11. MyKitchenInHalfCups Said,

    ;) must be going around. I saw cabbage rolls on another blog recently and just added cabbage to my list.
    Poblanos – yes I’m doing that!

    Posted on February 28th, 2009 at 2:52 pm

  12. Maggie Said,

    I’ve been thinking of making a version of cabbage rolls without meat. The potato-chile filling sounds interesting.

    Posted on March 1st, 2009 at 6:49 pm

  13. Peter Said,

    Ben, I did not expect to see cabbge rolls in this fashion but I’m pleasantly surprised…bravo Amigo.

    Posted on March 2nd, 2009 at 12:43 pm

  14. Hélène Said,

    This brings back memories of my childhood. I always loved my mom cabbage rolls. Your recipe is quite different. Looks really good Ben.

    Posted on March 2nd, 2009 at 1:20 pm

  15. bee Said,

    vocal cabbage hater here. but i’d eat that. it’s so pretty.

    Posted on March 25th, 2009 at 3:59 pm

  16. Jean Said,

    Traditional cabbage rolls are one of my absolute favorite foods! Used to request them for my birthday when I was a little girl. These look absolutely delicious!
    About the cabbage, another trick is to freeze the cabbage first. Very pliable after thawing. A little easier than the hassel of boiling the leaves.

    Posted on August 25th, 2009 at 7:33 am

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