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Stuffed Cabbage Leaves

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Ingredients
  Regular rice 1⁄3 Cup (5.33 tbs)
  Cabbage head 1 Large
  Egg 1
  Ground beef 3⁄4 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Bacon slices 4 , cut into 1 inch pieces
  Canned tomatoes 16 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Bay leaf 1
  Dairy sour cream 1⁄4 Cup (4 tbs)
Directions

Cook rice according to package directions.
Set aside.
Cut core out of cabbage; run hot water into cored area to help in removing 8 outer leaves.
Set the 8 leaves aside.
Chop remaining cabbage (about 6 cups) and place in a 12 x 7 1/2 x 2-inch baking dish; sprinkle lightly with salt.
Cut about 2 inches of the heavy center vein out of the reserved cabbage leaves.
Boil cabbage leaves till limp, about 3 minutes; drain and set aside.
Beat egg slightly with fork.
Combine cooked rice, egg,ground beef, 1/4 cup onion, 1/2 teaspoon salt, and pepper; mix well.
Place about 1/4 cup rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice.
Place rolls, seam side down, on top of chopped cabbage.
In saucepan cook bacon and remaining onion till bacon is crisp; stir in undrained tomatoes, tomato sauce, and bay leaf.
Simmer, covered, 5 minutes.
Remove bay leaf.
Pour over cabbage rolls.
Cover;bake at 350° for 1 1/4 to 1 1/2 hours.

Recipe Summary

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

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