Comfort food is the backbone of hearty, winter dinners. The savory sausage and spices added to the rice filling of these cabbage rolls make for true comfort food and allow you to sneak in a few vegetables along the way. The heartiness of the cabbage leaves make them strong enough to withstand rolling, yet still add loads of flavor.
This cabbage roll recipe gets a slight asian twist with the addition of pork egg rolls and sweet and sour sauce. The pork egg roll filling will add some traditional asian flavor to the filling, as well as a little extra texture. The egg roll wrappers are used for a garnish at the end that will add an unexpected crunch. The sauce is elevated by pineapple, vinegar, and sweet and sour sauce.
Van’s Kitchen egg rolls make it easy to take cabbage rolls from ordinary to extraordinary. For best results, start with pork egg rolls that have been thawed or place them in the microwave for a minute or two to soften them up a bit before opening them up. Baking the wrappers sandwiched between two baking sheets is a simple way to add some texture to your dish. Be sure to cut them into strips while they are still warm, but not so warm that they burn your fingers.
If your head of cabbage is very tight try removing the leaves under warm, running water. Allow the water to run between the leaf you are trying to remove and the rest of the head of cabbage. Gently wiggle the leaf to allow the water to separate the leaf from the head. Use gentle force and be patient.
This delicious and hearty dish adds just the right amount of coziness to your cool weather meals. Pick up some Van’s Kitchen egg rolls and prepare yourself for a new level of comfort.
- The rolls:[br]
- 1 head cabbage, 15-18 leaves
- 1 pound ground sausage
- 1 tablespoon olive oil
- ½ cup onion, diced
- 1 cup fresh tomatoes, diced
- 4 pork egg rolls, thawed
- ½ cup water
- ¾ cup uncooked rice
- 1 tablespoon dried ginger
- ½ teaspoon black pepper
- ½ teaspoon salt:[br]
- The sauce::[br]
- 1 (28oz) can of crushed tomatoes
- 1/2 cup sweet and sour sauce
- 3 tablespoons rice vinegar
- 1 cup pineapple chunks
- 2 teaspoons sugar
- 1½ teaspoon red pepper flakes
- 1 teaspoon salt
- In a large skillet, brown sausage over medium heat. Drain sausage on paper towel and discard any excess fat. Add olive oil to pan to heat. Add onion and cook over medium heat for 5-7 minutes or until softened and translucent. While the onion cooks, cut the ends from each of the egg rolls. Cut the wrapper of each egg roll lengthwise on one side. Carefully open the egg roll and remove the filling from each, keeping the wrapper intact. Put the wrappers aside for later use. Add the filling to the onions with the water, rice, tomatoes, ginger, pepper, and salt. Bring the mixture to a boil, then reduce heat to simmer. Add the lid to the pan and simmer for 15 minutes. Remove from heat to cool.
- Fill a large pot with water. Use a paring knife held at a 45˚ angle to hull the bottom of the cabbage and remove the stem. Carefully remove as many leaves as possible. Cut away the heartiest part of the center vein on each leaf. When the water comes to a full boil, immerse leaves, three or four at a time in the water. Cook the leaves for 3 minutes or until bright and pliable. Remove them from the water and drain.
- While still warm, overlap the split ends and place two tablespoons of filling on the overlap. Roll the end of the cabbage leaf over once, then pull the sides over the top. Continue rolling tightly, but gently, to avoid tearing the leaf. Secure the rolls with a toothpick, if desired.
- Mix the crushed tomatoes, sweet and sour sauce, sugar, pepper flakes, and salt together in a bowl. Add the pineapple chunks and stir to combine. Add a quarter of the sauce to the bottom of a slow cooker. Arrange the cabbage rolls on top of the sauce. Add the remaining sauce. Place a lid on the slow cooker and cook on low heat for 3 hours.
- Preheat oven to 350˚F. Flatten the reserved egg roll wrappers and place them on a parchment-lined baking sheet. Bake the egg roll wrappers for 10-12 minutes or until lightly browned, dry, and crisp. After cooling slightly, cut the wrappers into thin strips.
- Serve the cabbage rolls garnished with wrapper strips.
