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Stuffed Lettuce Rolls

Western.Chefs's picture
  Regular long-grain rice 1⁄2 Cup (8 tbs)
  Iceberg lettuce head 1 Large
  Ground beef 1 Pound
  Onion 1 Medium, diced
  Carrots 2 Medium, shredded
  Water 1⁄3 Cup (5.33 tbs)
  Basil 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Mozzarella cheese 4 Ounce, shredded (Half 8-Ounce Package)
  Salt To Taste
  Pepper To Taste

1. Prepare rice as label directs; set aside.
2. Meanwhile, discard any tough outer leaves from lettuce; cut out core and discard. Remove 8 large leaves and trim rib of each leaf very thin. Coarsely slice remaining lettuce; set aside.
3. In 12-inch skillet over medium-high heat, cook ground beef, onion, and half of shredded carrots until meat is well browned and onion and carrot are tender, about 10 minutes. Remove skillet from heat; stir in cooked rice, half of tomato paste, 1/2 teaspoon salt, and 1/4 tea spoon pepper.
4. On center of each lettuce leaf, place about 1/2 cup ground-beef mixture. Fold 2 sides of lettuce leaf toward center over meat, overlapping edges. From one narrow edge, roll jelly-roll fashion.
5. In same 12-inch skillet, place sliced lettuce. Arrange stuffed lettuce rolls, seam side down, on lettuce in skillet. Add tomatoes with their liquid, water, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining tomato paste, and remaining shredded carrot. Over high heat, heat to boiling, gently stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lettuce rolls are tender. Sprinkle shredded cheese over lettuce rolls; cover and simmer 1 to 2 minutes longer, until cheese melts.

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