Cabbage Rolls A.K.A. Holopchi
Take out frozen cabbage rolls and place in fridge the day before cooking
Pre-heat oven 350°F
(See below temperature and baking times)
Sauce Recipe for 2 dozen Cabbage Rolls
1/4 cup melted butter or margarine or go old school and use bacon drippings like most Baba's
1/2 can tomato soup (I highly recommend Campbells)
a partial can of whole tomatoes and drain off excess liquid but save for later ( I highly recommend San Marzano tomatoes but any canned whole tomato will do)
1/2 cup of water
1/2 cup of reserved tomato juice
Mix the melted butter, soup, water and tomato juice. Set aside.
Do not discard parchment paper lining the foil trays. Due to the acidity, direct contact with the foil pan or aluminum foil can alter the taste and it is not pleasant.
Break apart whole tomatoes and place desired amount of crushed tomatoes on the cabbage rolls
Pour sauce evenly over the cabbage rolls. Gently manipulate the cabbage rolls to allow the sauce to go between and down towards the bottom. Cover the cabbage rolls with the parchment paper folding it back over then cover with aluminum foil. Pierce a couple holes in the foil to allow steam to escape.
Cooking Times and Temperatures
One dozen: Bake at 350°F for 1 1/2-2 hours, check with a fork for the softness, if not soft enough cook to desired liking
Single layer: Bake at 350°F for 2 - 2 1/2 hours, check with a fork for the softness, if not soft enough cook to desired liking
Double layer: Bake at 350°F for 2 1/2 - 3 hours check with a fork for softness , if not soft enough cook to desired liking.
NOTE: The sauce recipe can be doubled and the un-used portion can be stored in the freezer for up to three months in a air tight container. Ready to use for next time. Just thaw and warm slightly, mix well and pour over the rolls.