Welcome to My Canning Cellar episode 23, Unstuffed Cabbage Rolls.

I surfed the web and came up with my own recipe for unstuffed cabbage rolls using some parts of this one and some parts of that one, so while the name isn’t original to me, the recipe is the result of my tweaking. There are recipes all over the internet, so of course use whichever recipe you are comfortable with, as again, I don’t mean to tell people HOW to can, I want to tell them how “ I “ can.

The equipment I used was a large dutch oven fry pan, a chopping board, a couple of good cutting knives, and of course I have to have dish towels handy, plus my canning funnel, a de-bubbler, a one cup measure cup, a tablespoon, a teaspoon, and I used my Presto digital canner because I knew it’d be a small batch. Sure enough, using the following ingredients, I ended up with 3 quarts.

• 1 pound ground hamburg
• 1  large onion, chopped
• 2 tablespoons minced garlic
• 1 medium cabbage, chopped, and I had the more common green cabbage
• 1 large orange pepper
• 2 small cans of diced tomatoes
• 1  eight ounce can of tomato sauce
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• I chopped the onions, cabbage and pepper while the hamburg browned in the large dutch oven fry pan. After the hamburg was cooked, I drained it in a heat resistant bowl so my dog could have some on her food later, and because it was store bought hamburg and not our own lean hamburg, I also rinsed it with water, draining it into a large metal can. 
• Then I cooked the onions with the minced garlic, and when the onions were translucent I added the cabbage, tomatoes, tomato sauce, the water, salt and pepper. I cooked this until the cabbage was tender. 

Because this was a hot food into hot jars into hot water canning process, I had my jars already through the warming cycle on the canner. I filled each jar to 1 inch headspace using my canning funnel, wiped the rims with a vinegar cloth, put the lids on and finger tightened the rings.

• I processed these for 90 minutes and the reason I processed them for so long is because they had meat in it. And because I used the digital canner, I did not have to manually set any pounds for my altitude above sea level as the canner does it automatically.
• I was thinking of making more of the cabbage rolls but am out of store bought diced tomatoes, and while I have some jars of my own homegrown and canned tomatoes in my canning cellar it seems redundant and a waste of time and energy to open those just to process again.
   
• My next cabbage canning adventure will be cole slaw. I have never canned cole slaw before but evidently it’s a thing, so I’ll talk about that in the next episode, number 24.

I’d like to mention my other podcast called Readings from old diaries. The diaries are actual ones found in our 1790 farmhouse when we bought it. That podcast may be ending soon because I’m running out of diaries. The diaries start back in the 1800’s, and I read nothing personal, so go listen if you are interested. 

Thanks for visiting my canning cellar. If you’d like to help defray the monthly cost of keeping me on the air, please go to http:buymeacoffee.com/mycanningcellar.  My tiny piece of the podcast world isn’t bound to generate any sponsorship interest, so anything is most welcome and appreciated. Talk Soon. Stay Safe.