My parents have a bunch of cabbage ready in their garden, and of course, my mom sent me home with one. I admit, I’ve never cooked with cabbage before. I’ve enjoyed them in soups and cabbage rolls, but I’ve never actually cooked with them myself. They always seem too big for my liking, and I just could never be bothered with it.
However, I decided to give it a try this time.
I made quite a bit of it, because the head of cabbage was so huge. But this stuff freezes really well, so I packaged it all up in individual containers and stuck them in the freezer. They will make a great quick meal in the fall and winter paired with a slice of fresh bread and a salad.
As always, this is a fairly versatile recipe. I used ground pork, the pork being from my parents’ farm. But you could just as easily swap it for your favourite type of ground meat. Or, if you want to keep it vegetarian, stick to vegetables or add beans. The same can be true for the type of vegetables you use, or the kind of sauce. It’s really your call.
Deconstructed Cabbage Rolls
Makes one large baking dish (about 4-6 servings)
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