It’s Secret Recipe Club time again folks, and what do you know, I got assigned to the blog that was assigned to me last month! I’m happy to return the love to Susan, from Permanent Posies. Susan and I are both painters, and I’ve really enjoyed reading about her and her family, and perusing all the creative endeavors she gets involved in on her blog.
I’ve been doing a lot of baking lately, so I was really looking for a savory recipe to test out. I’ve never thought of making anything like these cabbage rolls before, but they sounded really yummy, so went for it. They were spicy (great for The Hubs) and super satisfying, not to mention super light and healthy! A match made in betsylife heaven.
Spicy BBQ Cabbage Rolls recipe from Permanent Posies
1 head of cabbage
1 stock pot of water
1 1/4 ground beef or ground turkey or a combo (93/7 fat) **I used turkey
1/2 medium chopped onion
1 large chopped jalapeño
1/4 chopped red bell pepper
1/2 tsp Lowry’s Seasoned Salt
1/4 tsp Cayenne Pepper
3 cloves garlic (pressed)
1/3 cup BBQ sauce
2 tbsp Sweet Ancho Chile Relish or any Hot Pepper Jelly
1 28 oz crushed tomatoes
1/3 cup catsup
2 tbsp Dijon mustard
2 tbsp Worcestershire
1/3 cup BBQ (same as in the filling)
1 can Cranberry Sauce (jelled)—or substitute for a low sugar jam or preserves
1 1/2 tsp of Tony Chacheres Creole Seasoning or some other Cajun seasoning
6 large dashes Tabasco or Habanera Sauce
Fill your stockpot with enough water to cover or almost cover a head of cabbage. Bring the water to boil and core the cabbage, leaving it whole. When the water comes to a boil, drop the cabbage in and cook for 5-7 minutes until the leaves begin to come off the head. Take the pot off the burner and with tongs, carefully remove each of the leaves and set them out to cool.
Meanwhile, mix the filling ingredients with your hands like you would a meatloaf and in a different bowl, mix the sauce, using a whisk to break up the jelled cranberry. I pictured tomato paste in this photo but I actually never opened it. I didn’t need it.
Take a cabbage leaf and place about 2 tbsp of the meat mixture inside of it. I actually used half beef and half ground turkey for mine. Roll the sides over first. Then, roll it starting at the base of the leaf. Place these in the stock pot (emptied of water), seam side down. Pour the sauce over the top.
Bring the pot ‘o cabbage rolls to a boil and then simmer for about 1.5-2 hours with the lid off to let it thicken. Periodically, gently lift the rolls with a spatula to keep them from burning.
These were so great for lunch the next day too. The Hubs and I are gearing up for vacation in three weeks so I’m sure there will be lots more healthy recipes like this one in the coming days. (Ok, maybe just a few not so healthy ones too).
One more thing before you jet off to check out the other amazing recipes in my Secret Recipe Club group, please be sure to enter to win the most fabulous wine glass you’ve ever seen at my Hey, Hot Stems! giveaway post. Seriously, this thing is to die for, but the best part is that its handmade by another local blogger, so please show some support!