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Concharde’s Cabbage Rolls

Submitted by: concharde on January 1, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Concharde's Cabbage Rolls

My famous Cabbage Roll recipe. I use a pressure cooker. Great comfort food.

Difficulty: Intermediate

Servings: 8

Prep Time: 30   Cook Time: 15  


1 large head cabbage
1 lb. ground beef
1 cup rice
1 large yellow onion
1 head of garlic
1/2 cup pine nuts
4-6 fresh mint leaves
1 can Rotel tomatoes
1 Tbsp allspice
1 tsp salt
1 tsp black pepper


Place head of cabbage in microwave for 6-10 minutes after removing discolored leaves. Wet cabbage and cover in a bowl with wet towel. Alternately place cabbage in pan cover with water to loosen and soften leaves for removal. Cut out core after softening. Cut out enough on bottom to make leaf removal easy. Set on counter to cool for easy removal. Remove separate leaves and place in bowl.

Chop the onion. Take head of garlic and remove outer covering and chop individual cloves into small pieces. Alternately you may choose to use powdered garlic, about 2 Tbsp. Chop pine nuts into fine pieces, a nut chopper works well. Chop mint leaves. In a large bowl combine beef, rice, onion, garlic, pine nuts, and mint leaves. Add allspice salt and pepper. Mix well.

Take mixture and put in cabbage leaf, and roll up. Place in pan and continue until all mixture is used.

Add the can of Rotel and water to barely cover. If you like them more tomato-like, add 1/2 can of tomato paste. I cook mine in a pressure cooker for 20 minutes after coming to pressure. Very easy. If you’re not using a pressure cooker, cook on high until boiling then reduce heat to simmer for approximately 2 hours.

All ingredients are approximate–I have never used a recipe–add more or less for your pleasure.

Categories: Beans, Grains & Rice, Beef, One Dish Meal, Pressure Cooker

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  1. 9-13

    This seems like it will be very good but is the rice precooked?

    • 9-14

      The rice is uncooked, it soaks up liquid from the juices, just make sure cabbage rolls are almost covered with liquid when cooking starts. I made these last Saturday, always a big hit.

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