- Yield: 1 roaster
- Prep Time: 60 minutes
- Cook Time: 1h 30 min
- Serving: For Family
Cabbage Rolls - Traditional Newfoundland
Hi and welcome to my website!
I'm so glad you stopped by, I have a delicious recipe here for homemade cabbage rolls thats Newfoundland style. I've been making cabbage rolls for over 35 years and my Dad made then before that his method for cooking them was a little different but they tasted the same. If you haven't made cabbage rolls before but you love to eat them, well this is the recipe for you.
I have a video and recipe with step by step tutorial you can follow, plus if you are running into trouble send me a message I would love to help you out.
When making these delicious cabbage rolls keep in mind you can do the prep work the night before and just start the cooking in the morning if you are going to use a slow cooker. If you are going to make them for supper on a work day, again do the prep work at night, pop them in the fridge for over night then when you get home from work put them in the oven it takes 1 - 1/2 hours to bake them.
Follow the recipe for your ingredients and the amount of liquid needed to baked these delicious cabbage rolls.
I'm going to share with you another recipe with local cabbage my Lob Scouse Soup
Traditional Newfoundland Cabbage Soup (Lob Scouse)
This recipe can be found in my new cookbook sold on Amazon.
https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe for Traditional Newfoundland Cabbage Rolls. Enjoy!
Ingredients
- Ground Beef - 1½ Ibs or 3 Cups Lean
- Rice - 1½ Cups ( Of choice)
- Onion - 1 Medium Chopped
- Garlic - 2 Cloves press or chopped
- Salt Beef - 1 piece ½ Cup ( Optional)
- Carrots - 2 Small chopped or grated
- Cabbage - 1 Large Green
- Black or White Pepper - As needed
- Onion Powder - 1 Tsp
- Tomatoes - 1 Large Can Crushed
- Tomato Soup or Pasta Sauce - 1 Can
- Sea salt - As needed
- Water - 1 Cup ( For Roaster)
Instructions
1 - Half fill a large boiler with cold water then place your full cabbage in boiler, cut off the large green leafs and place in the bottom of your boiler, add a pinch of salt, bring water to a boil.
2 - Parboil cabbage until leafs are soft then cut each cabbage leaf off with a fork and knife and put on a plate to cool.
3 - You can leave the cabbage in the boiler to continue cooking and remove leafs or remove the cabbage to cut each leaf.
4 - Cut salt beef into small cubes cutting of any fat from meat, place in another small boiler and cook for about 45 minutes to 1 hour.
5 - Then drain off water from beef, place beef in a plate to add with all your ingredients.
6 - In large bowl add ground beef, rice, chopped onion, garlic, grated carrots, salt and pepper, onion powder, 1/2 bottle or can of pasta sauce and 1/2 can crush tomatoes, chopped pre-cooked salt beef (optional) , mix all ingredients together.
7 - Start by taking one cabbage leaf and scooping about 1/4 cup beef and rice mixture into each leaf more if needed and roll it away from yourself and foiling the sides inward, until all of your cabbage, beef and rice mixture is used.
8 - In large roaster add a small amount of you pasta sauce and crush tomatoes in the bottom then layer each cabbage roll one way then the second layer the opposite way until they are all layered, top with the remaining crush tomatoes or pasta sauce and a cup of cold water, unless you have enough liquid in the roaster, top with pinch salt and pepper.
9 - Cover roaster with a lid or foil wrap, place in your pre-heated oven for about 1 1/2 hours, check the cabbage rolls half way to make sure no liquid is dripping out or gone dry, then when cooked remove from the oven.
10 - Start plating cabbage rolls and top with sauce from roaster , you can serve your cabbage rolls on its own or with perogies and garlic sausage.
Slow Cook:
Follow the same recipe above, the only thing different is you will layer the cabbage rolls in a large slow cooker and add crush tomatoes in between layers. Then top with tomato soup or sause then add a cup of water, season with some salt and pepper other seasonings if you like. Cover set the dial to low and leave for the day or six to eight hours.
Please Note: The salt beef in this recipe is optional if you don't have access to any.
I have eaten many different cabbage rolls over the years and I keep coming back to these delicious homemade cabbage rolls. My Dad was a local organic farmer he grow the best vegetables, ? Of course I have to say that, but it’s true.
We would have cabbage rolls once every week and my Dad made them from his own cabbage, onions, carrots and garlic. He also cooked them on the stove top by a cast iron wood stove, the heat from that stove would almost melt the boiler. Hahaha! They were delicious and very moist but over the years I have been cooking them in the oven because I don’t have to watch them cook, just pop them in the oven on 350°F set the timer to 90 minutes and go put my feet up and read a book.
Easy cooking! This day in age no one got time to waste on babysitting your food, but I do agree with one thing people need to get back in the kitchen and cook healthy meals for themselves and their families. These delicious cabbage rolls can be made in a large slow cooker, “now that may peek your interest.” Just follow the recipe and instead of putting the cabbage rolls in the roaster you will put them in the large slow cooker set the dial to low and let it cook for the day anywhere from six to eight hours while your at work.
This is a local green cabbage I bought at the farmers market from one of our local farmers, so beautiful.
When shopping for vegetables always try to get locally grown vegetables you will not be disappointed. Thank you for stopping by and please leave me a message before you go and if you have a lovely Traditional Newfoundland recipe you would like to see me make just send me the info on the recipes and I would love to had it to my list. From our kitchen to yours have a lovely day! 🙂 Bonita,RMHussey Productions and Team!
https://www.bonitaskitchen.com/cookbook
Hi Bonita, Love your videos. Reminds me of my Mum’s cooking growing up on the Miramichi. I have often heard of a Newfoundland food called Fish and Brewis. I don’t think I’m familiar with it but then again different parts of the maritimes have different names for the same thing. Can you tell us in one of your videos what Brewis is? Thanks Love.
Hi Doug: Thank you for your message and for visiting my website, I do agree a lot of the same recipes we cook may be different names. I have a link here for a Hard Bread recipe and I talk about what hard bread is and how to make it, plus on this web site I have more recipes you can use hard bread with. https://youtu.be/UbCg4Fq7Clc I have Moose and Brewis, Fish and Brewis, on April 8 I will be sharing a link for Chicken Liver,Onions and Brewis, I hope this answers your question. Enjoy Bonita
Hi Bonita
I love your recipes. Where do I find salt beef for the cabbage rolls?