Cabbage Rolls


  • 3 heads Cabbage
  • 2 cups Chicken Broth
  • 24 Chives
  • 1 Large Onion, finely chopped
  • 1 lb Wild Rice
  • 2 ½ cups Double Smoked Bacon, cooked and chopped
  • 2 buds Garlic, minced
  • 1 pinch Cumin Whole


  1. Core and clean cabbage and lay leaves flat on your prep surface
  2. Remove any of the residual spines from the core so that each leaf is flexible
  3. In a large high walled pan pour an inch of chicken broth and keep on med high
  4. Add 3-4 cabbage leaves at a time and remove as soon as they start to wilt
  5. Remove and place in a colander over a large bowl to catch the excess broth
  6. Repeat until all of the cabbage leaves are done
  7. Cook rice according to directions but add onion and cumin while cooking
  8. Once rice is done and allowed to cool begin assembling cabbage rolls
  9. Take one leaf and place 2 heaping tbsp of rice and place 2 inches from the closest side of the leaf to you
  10. Fold over the cabbage starting with the side closest
  11. Fold in side and continue to roll tightly
  12. Place over top of a chive strand so that the roll is divided in half and perpendicular to the chive
  13. Tie the chive carefully twice in a knot
  14. Repeat

Tomato Sauce


  • 1 425 ml Jar of Stewed Tomatoes
  • ¾ cup Sugar
  • 3 tbsp Dried Oregano
  • 3 tbsp Dried Basil
  • 3 tbsp Dried Parsley


  1. Combine ingredients and bring to a boil
  2. Reduce heat stirring until sauce calms and simmer for 20 minutes
  3. Pour sauce into the bottom of a shot glass and place cabbage roll inside
  4. Serve

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