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Dilled Cabbage Rolls

Diet.Chef's picture
  Cabbage leaves 8 Large
  Ground pork 1⁄2 Pound
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Cooked rice 1 Cup (16 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Dried dill weed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Instant chicken bouillon granules 2 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon

Cut about 2 inches of heavy center vein out of each cabbage leaf.
Immerse leaves in boiling salted water about 3 minutes or just till limp; drain.
In 10-inch skillet cook ground pork, mushrooms, and onion till meat is browned and onion is tender.
Remove from heat.
Stir in cooked rice, 1/2 cup yogurt, egg, dill-weed, and salt.
Place about 1/4 cup of the meat mixture in center of each leaf; fold in sides.
Fold ends of cabbage leaves so they overlap atop meat mixture.
Place cabbage rolls, seam side down, in a 10-inch skillet.
Dissolve bouillon granules in boiling water; pour over cabbage rolls.
Cover and simmer about 25 minutes.
Using a slotted spoon, remove cabbage rolls to serving platter.
Top each cabbage roll with a dollop of yogurt and snipped parsley.

Recipe Summary

Side Dish

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