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Stuffed Cabbage Rolls

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  Cabbage head 1 Large
  Ground beef 1 1⁄2 Pound
  Uncooked regular rice 1⁄3 Cup (5.33 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Egg 1
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Half and half/Water 1⁄2 Cup (8 tbs)
  Flour 1 Tablespoon
  Instant beef bouillon 1⁄2 Teaspoon

Remove core from cabbage.
Cover cabbage with cold water; let stand about 10 minutes.
Remove 12 cabbage leaves.
Cover leaves with boiling water.
Cover and let stand until leaves are limp, about 10 minutes; drain.
Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
Place about 1/3 cup beef mixture at stem end of each leaf.
Roll leaf around beef mixture, tucking in sides.
Place cabbage rolls seam sides down in ungreased oblong baking dish, 13 1/2 x 9 x 2 inches.
Pour water over rolls.
Cover and cook in 350° oven until beef is done, about 1 hour.
Remove cabbage rolls with slotted spoon; keep warm.
Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
Gradually stir half-and-half into flour in saucepan until smooth.
Stir in reserved liquid and the bouillon.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.

Recipe Summary

Side Dish

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Stuffed Cabbage Rolls Recipe