Mother's Day Cabbage Rolls

My mother expressed to me, one day, that she'd lost the desire to cook. Now that she's getting older and I've moved away from home, she explained that it didn't seem worth it to put a lot of time and preparation into making a meal just for herself. Of course, she still likes to eat good food (well, who doesn't)! Consequently, I like to go over there for a visit, and cook her dinner while I'm there. These stuffed cabbage rolls are very popular with my mother and make an ideal Mother's Day recipe because, not only are they easy to make and taste great, but they also freeze very well. This makes them ideal for reheating later in the week for a quick and easy, but nutritious, meal!

Mother's Day Cabbage Rolls

1 box Zataran's Dirty Rice Mix
12 green cabbage leaves
1 pound ground beef
2 eggs
1/2 cup bread crumbs
1 medium jar of spaghetti sauce - 1/4 jar reserved (we prefer Prego chunky garden style but use whatever kind you prefer or, if you're really ambitious, make your own!)
1 teaspoon dry parsley

Step One: Cook Your Rice
Since it takes a while to cook, I usually start by cooking up the rice first. You can use plain white instant rice or long grained wild rice if you want, but I find the Zataran's Dirty Rice adds a little kick to the cabbage rolls that my family absolutely loves. Just cook the rice according to the package directions and then set aside when it's finished cooking.

Step Two: Wilting Your Cabbage Leaves
I've been told that you can also put these in the freezer to do this, but I've never tried it. I prefer using the old-fashioned method of removing the core from my head of cabbage and then gentle separating off about 12-14 of the large leaves. These are then rinsed well and placed into a large pot of boiling water for approximately 3 minutes or until they are wilted and more pliable. When the leaf folds over on itself easily, remove from the pot and set aside for later. Remove all leaves and place on a plate in your refrigerator for the time being.

Step Three: Mixing Up Your Stuffing
In a separate bowl, combine the ground beef, eggs and your rice. Mix thoroughly adding bread crumbs as you do. Working the mixture together with your hands is the best way to mix it thoroughly.

Step Four: Rolling Up Your Leaves
Remove your cabbage leaves from the fridge and take one out. Positioning it with the step towards you, place two generous tablespoons of the meat and rice mixture approx 1 inch up from the bottom and fold the bottom of the cabbage leaf up to cover this. Next, fold in the sides and continue to gently roll upwards until the thinnest part of the cabbage leaf wraps over the mixture. Carefully set the roll in an ungreased 13x9 inch baking pan, with the edge of the cabbage roll down. This will prevent it from unfolding. You may also secure this with a toothpick, but I usually find this unnecessary.

Continue until you have rolled up all the meat in the cabbage leaves and placed them all together in the baking pan. Please note that, while they can touch, do NOT stack them.

Step Five: Adding Sauce
Pour a generous amount of spaghetti sauce over the rolls, using a spoon to ensure they all get coated with the sauce (otherwise, parts will dry out). I like to sprinkle a little bit of dry parsley over the top, just to add a little color to the dish.

Cover the pan with aluminum foil and bake in a preheated 350°F oven for 60 minutes. Remove foil, cover with remaining spaghetti sauce and cook for an additional 20 minutes.

Tips: We like to serve this delicious dish up with some fresh garlic bread and follow it up with a dessert of strawberry shortcake, but a big kiss and a "HAPPY MOTHER'S DAY!" is equally as sweet!