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Stuffed Cabbage Leaves

Party.Freak's picture
<p><a href="http://www.flickr.com/photos/h4ck/544948402/">Image Credit</a></p>
Ingredients
  Salad oil 2 Tablespoon
  Raw rice 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄2 Pound, sliced
  Onion 1 Medium, sliced
  Seasoned salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Cabbage head 1 Large
  Shredded parmesan cheese 1⁄4 Cup (4 tbs)
  Canned tomato sauce 16 Ounce (2 cans, 8-ounce each)
  Lemon juice 1 Tablespoon
  Brown sugar 1⁄4 Cup (4 tbs)
Directions

About 1 hour before supper:
1. In hot oil, in large skillet, heat rice, stirring, until brown. Add mushrooms, onion, seasoned salt, pepper, and water. Cook, covered, over low heat until all moisture is absorbed—10 to 15 minutes. Remove, and reserve 14 of the mushroom slices.
2. Meanwhile, core cabbage, then remove 6 large leaves from head. Place leaves in bowl; cover with boiling water and let stand a few minutes until they become limp and easy to roll; drain.
3. Into rice mixture, stir Parmesan. Place about 1/3 cup of it in center of each cabbage leaf. Fold over sides of each leaf, then place seam-side down.
4. Finely shred enough cabbage to measure 4 cups; place in skillet used to cook rice mixture.
5. In small bowl combine tomato sauce, lemon juice, and brown sugar; pour this mixture over shredded cabbage. Top with cabbage rolls. Bring to boil; then simmer, covered, 15 minutes, or until shredded cabbage is tender-crisp.
6. Now lay reserved mushroom slices on top of cabbage rolls as pictured. Serve from skillet at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Cabbage

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