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Cabbage Rolls Using Instant Rice

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  Whole cabbage leaves 8 (Fresh)
  Water 1⁄2 Cup (8 tbs)
  Ground chuck 1 Pound
  Instant rice 1⁄2 Cup (8 tbs)
  Onion 3 Tablespoon, finely chopped
  Green pepper 3 Tablespoon, finely chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Tomato juice 1⁄8 Cup (2 tbs)
  Canned tomato sauce 15 Ounce (1 Can)
  Brown sugar 3 Tablespoon (Firmly Packed)
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Garlic salt 1⁄2 Teaspoon

In 3 quart casserole, place cabbage leaves and water.
Microwave at HIGH (10) 7 to 9 minutes until leaves are soft and pliable.
In medium size mixing bowl, combine ground chuck, rice, onion, green pepper, salt, pepper and nutmeg.
Divide into 8 portions and place one portion on each of the partially-cooked cabbage leaves.
Roll leaf around meat mixture.
Secure with a toothpick.
Place rolls, seam-side down in 3-quart casserole.
In small bowl, blend tomato juice, tomato sauce, brown sugar, lemon juice, worcestershire sauce and garlic salt.
Pour over cabbage rolls.
Microwave at HIGH (10) 15 to 18 minutes.
Rotate dish 1/4 turn and baste rolls with sauce after 7 minutes.
Let stand, covered, 5 minutes before serving.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 22 to 26 minutes.
Baste rolls with sauce after 10 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 35 to 40 minutes.
Baste rolls with sauce every 15 minutes.

Recipe Summary

Side Dish

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