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Stuffed Cabbage Leaves

Holidaycooking's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/4315706480/">Image Credit</a></p>
Ingredients
  Veal 1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)
  Boneless beef 1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)
  Onion 1 Small, quartered
  Uncooked quick cooking rice 250 Milliliter (1 Cup)
  Dill weed 5 Milliliter (1 Teaspoon)
  Thyme 5 Milliliter (1 Teaspoon)
  Salt 5 Milliliter (1 Teaspoon)
  Pepper 2 Milliliter (1/2 Teaspoon)
  Cabbage leaves 12 Large
  Tomato sauce 15 Ounce (1 Can, 425 Grams)
Directions

Assemble Food Grinder with Fine Disc.
Grind veal, beef, and onion into large bowl.
Add rice and seasonings; mix well.
Rinse cabbage leaves and drop into boiling water for 1 minute, or until limp.
Drain leaves and pat dry.
Put about 1/2 cup (125 ml) meat mixture onto each leaf and fold envelope style.
Put seam side down in greased 13x9x2-inch (33x23x5 cm) baking pan.
Pour tomato sauce over cabbage rolls.
Cover pan with foil.
Bake at 350°F (180°C) for 45 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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