Portuguese Cabbage Rolls
|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|
|Canned tomatoes||28 Ounce, drained and chopped (1 Can)|
|Beef broth||2 Cup (32 tbs), canned (Either Homemade Or Canned)|
Preheat oven to 375 degrees.
Remove core from cabbage, leaving head intact.
Into a large pan of boiling water place cabbage head.
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.
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.)