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Stuffed Cabbage Rolls

Love.Food's picture
  Cabbage leaves 8 Medium
  90% lean ground beef/Lean ground lamb 12 Ounce
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 1 1⁄4 Cup (20 tbs)
  Canned tomatoes 7 1⁄2 Ounce, cut up
  Long grain rice 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Dried basil/Oregano 1 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Canned lower sodium tomato sauce 15 Ounce (1 Can)
  Sugar 1 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Salt 1⁄8 Teaspoon
  Grated parmesan cheese 1 Tablespoon, grated

Cut out the center veins from the cabbage leaves, keeping each leaf in 1 piece.
Immerse leaves, 4 at a time, into boiling water about 3 minutes or till leaves are limp.
Drain well on paper towels.
In a large skillet cook meat, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir in the water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon basil or oregano, and the pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or till the rice is tender.
Place about 1/3 cup of the meat mixture on each cabbage leaf; fold in sides.
Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
In a small mixing bowl stir together the tomato sauce, sugar, 1/2 teaspoon basil and the salt.
Pour half of the tomato mixture into an 8x8x2-inch baking dish.
Add cabbage rolls.
Spoon remaining tomato mixture atop rolls.
Bake, covered, in a 350° oven for 25 to 30 minutes or till heated through.
Sprinkle with Parmesan cheese.

Recipe Summary

Side Dish

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Stuffed Cabbage Rolls Recipe