You are here

Portuguese Cabbage Rolls

21st.Century.Chef's picture
Ingredients
  Cabbage 1
  Corn oil/Margarine 1 Tablespoon
  Broth 1 Tablespoon, fat removed (Either Homemade Or Canned)
  Carrots 1 Cup (16 tbs), grated
  Onion 1 Cup (16 tbs), chopped
  Lean ground round 1 Pound
  Cooked brown rice 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Fresh oregano/1/2 teaspoon dried oregano 1 Teaspoon
  Thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tomatoes 28 Ounce, drained and chopped (1 Can)
  Beef broth 2 Cup (32 tbs), canned (Either Homemade Or Canned)
Directions

Preheat oven to 375 degrees.
Remove core from cabbage, leaving head intact.
Into a large pan of boiling water place cabbage head.
Cover loosely.
Cook for 10 minutes.
Lift out carefully; drain.
Remove 16 to 20 outer leaves; pat dry.
In a skillet over medium heat melt margarine with broth.
Add carrots and onion.
Saute over medium-high heat for 5 minutes.
Add ground round, rice, lemon juice, oregano, thyme, salt and pepper.
Cook for 10 minutes or until ground round is brown and crumbly, stirring frequently.
Trim thick center ribs from cabbage leaves.
Onto each leaf spoon 3 to 4 tablespoons ground round mixture.
Roll cabbage leaf to enclose filling, tucking in ends; secure with thread or toothpicks.
In a 9 x 13-inch baking pan arrange cabbage rolls.
In a bowl mix tomatoes and beef broth.
Pour over rolls; cover.
Bake for 1 hour.
Uncover.
Bake for 30 minutes longer, basting frequently.
If rolls begin to brown, cover with foil.
(For thicker sauce pour sauce into saucepan.
Bring to a boil over medium heat.
In a small bowl blend 2 tablespoons cornstarch in 2 tablespoons water.
Stir into sauce.
Cook until thickened, whisking constantly.)

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Method: 
Baked
Ingredient: 
Cabbage
Interest: 
Healthy

Rate It

Your rating: None
4.017645
Average: 4 (17 votes)