Shredded Beef Cabbage Rolls
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Cooked beef||2 Cup (32 tbs), shredded|
|Canned whole tomatoes||16 Ounce, drained, cut up|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Canned tomato sauce||15 Ounce|
|Packed brown sugar||2 Tablespoon|
|Instant beef bouillon granules||2 Teaspoon|
|Cider vinegar||2 Teaspoon|
How to Microwave Shredded Beef Cabbage Rolls Cut center core from cabbage.
Wrap cabbage with plastic wrap.
Microwave at High 1 1/2 to 3 1/2 minutes, or until eight leaves can be separated easily.
Remove eight leaves.
Cut rib from each leaf.
Shred 1 1/2 cups of cabbage.
Wrap and refrigerate remaining cabbage for future use.
Place shredded cabbage and mushrooms in 2-qt casserole; cover.
Microwave at High 3 to 6 minutes, or until cabbage is tender, stirring after half the time.
Mix in remaining filling ingredients.
Arrange cabbage leaves on baking sheet.
Cover with plastic wrap.
Microwave at High 1 1/2 to 4 1/2 minutes, or until leaves are pliable.
Spoon filling equally onto center of each leaf.