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Rice Stuffed Cabbage Rolls

Chef.at.Home's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Cooked rice 3 Cup (48 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Cabbage leaves 12 Large
  Vegetable cocktail juice 24 Ounce (1 Can)
  Sugar 1 Tablespoon
  Dairy sour cream 1 Tablespoon
  Snipped parsley/Crumbled crisp-cooked bacon 1 Teaspoon
Directions

Cook onion in butter till tender.
Combine with rice and the 1/4 cup parsley.
Cut about 2 inches of heavy center vein out of cabbage leaves.
Immerse leaves in boiling water just till limp, about 3 minutes; drain.
Sprinkle generously with salt.
Place about 1/4 cup of the rice mixture in center of each leaf; fold in sides.
Fold ends so they overlap atop rice.
Place, seam side down, in 12x7 1/2 x 2 inch baking dish.
Combine vegetable juice cocktail and sugar; pour over cabbage rolls.
Bake, covered, at 350° for 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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