How to Make Cabbage Rolls - for Cathrine

I promised my friend Cathrine that I would have her over to help me make cabbage rolls but then I forgot and started so I had Charlotte take photos of all the steps. This is only my second time making them but they are surprisingly simple to make and DELICIOUS!

Here's my recipe (I hobbled it together from 3 or 4 that I found in various cookbooks).

So, here are some photos of the process. Just the interesting parts. I think.

Saute the onions and garlic in butter,

combine with the raw hamburger and cooked rice, paprika, salt and pepper.

Then the "tricky" part which is actually dead easy. Peeling the cabbage. Gut part of the core out of the cabbage. You want to cut through the leaves near the core. Put a big knife in the core to lift the cabbage. Put it in a large pot of boiling water so it's covered. 

After a minute or so, the outer leaf should lift off - use tongs to remove it to a tea towel. Then do the next leaf. Keep removing leaves until the cabbage disappears... 

You may have to pause and bring the water back to a boil, and to cut more of the core away. 

Now you're ready to make the rolls.

Trimming the vein so it will roll more easily. (Just turn your head a little...)

About 1/4 cup seems to make the most rolls and not too wimpy in size.

Layer in the pot with extra leaves, onion slices and canned tomatoes. Bake. Eat. Yum. (I took half out after our first meal and froze them in a casserole dish for another later meal.)

I'll try to remember to take a photo when we actually eat these. They're cooking right now and smell lovely. Don't be scared. They're easy. Good luck.