Making homemade cabbage rolls with weed
As kids, we weren’t always quite so content to fill up on leafy greens, but now that we’re adults, we know the importance of a healthy diet, and it can take quite a bit to maintain that without sacrificing flavor. Luckily, these perfectly stuffed cabbage rolls are heart-healthy, filling, and low in carbs, which makes them the ultimate addition to your weekly meal plan.
The best kind of cabbage rolls
Everybody likes their cabbage rolls prepared in a slightly different way, with some preferring drier varieties that will soak up sauces and condiments, and others wanting a softer, more tender version of this delicious dish, and this one falls somewhere in the middle. The thick layer of tomato soup is enough to keep the cabbage leaves nice and moist while leaving the inner ingredients dry until you cut into them, and let it seep in, giving you complete control over the amount of tangy sauce in each bite.
A delicious cannabis rolls recipe
This cabbage rolls recipe includes everything that you’ll need to make a delicious main course that is perfectly infused with cannabis. Enjoy them on their own or complement the gentle flavors with a hearty side of veggies for the most nutritious and complete meal on a budget.
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Calories: 440
Servings: 12 cabbage rolls
Ingredients
- 1 head of cabbage (12 large leaves)
- 1 26-ounce can of tomato soup
- 1 28-ounce can of tomatoes
- 1 lb ground beef (at least 80% lean)
- 1 lb ground pork
- 4 cups of water
- 2 cups long-grain rice
- 1 large cooking onion (chopped)
- 6 tablespoons cannabutter
- 4 bay leaves
- 3 cloves of garlic
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon brown sugar
Tools
- Strainer
- Large saucepan
- Wooden spoon
- Paring knife
- Large pot
- 9x13 baking dish
Instructions
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Pour the rice into a strainer and give it a good rinse with cold water.
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Now dump the washed rice into the saucepan along with 4 cups of water and then bring the mixture to a simmer over medium heat.
Once it starts to sizzle, reduce the heat, and cook the rice for 20 minutes or until every drop of water has been entirely absorbed.
Core the cabbage and place it in a pot that is filled just enough with water that the bottom half of the vegetable is submerged, and then bring the liquid to a boil.
Cook the cabbage into the pot of water for 10 minutes before flipping the head and continuing for another 10 minutes on the other side.
Remove the cabbage from the pot and carefully peel away 12 of the largest leaves, before setting them aside for now.
Next, we need to move onto the filling for the cabbage rolls and to do that, sauté the chopped cooking onion in the cannabutter using a saucepan until they are soft and translucent. Do not overcook them!
Once the onions are cooked, add the rice, cannabutter, beef, pork, salt, garlic cloves, sugar, salt, and pepper to the mix and give everything a good stir until the ingredients are evenly distributed.
Cook the hamburger pork mixture over medium heat until just before the hamburger starts to brown and then remove the pan from the heat.
Use a tablespoon and scoop approximately 2 spoonsful into each of the cabbage leaves before rolling them up into a tight wrap that will hold itself together throughout the cooking process.
Preheat the oven to 350°F, and while you wait, place each of the cabbage rolls neatly in a 9x13 baking pan and then pour both the tomato soup and tomatoes (with juice) all over them.
Once the oven hits the appropriate temperature, you can pop the cabbage rolls in to bake for 1.5 hours on a middle rack.
Though we highly recommend that you allow the cabbage rolls to cool down for at least 15 minutes before serving to avoid burning your mouth, your delicious cannabis-infused dish is now ready to serve and enjoy.
