I've really got to quit letting him watch food channels!!!
He saw the episode of Triple D with the Cabbage Rolls and decided "we" needed to make them, but smoke them!
I've never made these before, but I've eaten loads of them! No prep shots cause I was concentrating on getting these right!
I pretty much winged the recipe from watching the Triple D video for the measurements of the ingredients.
Cabbage Rolls (I made 8 rolls)
1 Head of Cabbage
1 lb ground beef 80/20
1 lb ground pork or you can use sausage (which I will next time)
roughly 1 cup cooked white rice
2 Tbsp Hungarian Sweet Paprika
1 Tbsp Dry Ground Mustard
2 Tbsp Cracked Black Pepper
Sea Salt to taste
2 Tbsp Lemon Pepper
Mix all ingredients well.
1 can (14.5 oz) Fire Roasted Diced Tomatoes
1 stick of butter
1/2 stick of butter
1/2 finely minced onion
1 (28 oz) can crushed Tomatoes
1 cup chicken stock
1 cup heavy whipping cream
Sea salt and Cracked Black Pepper to taste
I used Cornstarch but you can use Flour
Melt butter in pot, add onions and cook until translucent. If using flour add it and cook to make a roux - add tomatoes and chicken stock and simmer to thicken. I used Cornstarch and added it to the chicken broth and stirred this into the butter and onion mixture, then added the tomatoes and let it simmer to thicken. Add heavy whipping cream and seasonings. Simmer about 5 minutes. Serve over cabbage rolls.
Making the rolls
I cored the head of cabbage and then peeled the leaves from the cabbage head and dropped a couple at a time into boiling water with some sea salt and white vinegar.
Left them in there just long enough to soften them, then out and onto a towel to drain.
I eyeballed the size of the leaf and made a "football" shape of the meat mixture, and rolled it up in the leaves.
I laid the outer most leaves of the head in the bottom of an aluminum foil pan, placed the rolls on top, spread the diced tomatoes over the top of the rolls and dotted with butter.
Topped with the outer leaves from the head of cabbage and covered with foil. Into a 300° smoker (with the brisket point). I left them covered for an hour and then uncovered them to get some smoke.
Out of the smoker
Cut in half (tomato gravy on top)
Overall they were good, but we both felt they needed more smoke, so next time, no foil. They also needed more flavor that's why I'll use breakfast sausage and maybe even some bacon. Also thinking I might use some Zatarain's rice instead of plain white.
I took the rest of the head of cabbage, nestled it in some aluminum foil. Then added 1 Tblsp Balsamic Vinegar, 3 Tbsp water, chopped onions, granulated garlic and granulated onion, cracked black pepper and sea salt to the center, then plopped 3 Tbsp butter on that. Draped some thick slice bacon over it and into the smoker with the brisket point and cabbage rolls.
It smoked about 1 1/2 hours with the foil open, then I sealed it up to make sure it was tender all the way through for another 1/2 hour in the 300° smoker.
Just before sealing the foil
It was definitely tender (fell apart when I tried to cut it into wedges) and took some good light smoke flavor.
I'll definitely be making this again.
Thanks for looking!