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Shredded Beef Cabbage Rolls

Microwaverina's picture
Ingredients
  Cabbage head 1
For filling
  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
  Salt 1⁄2 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Dried rosemary leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
For sauce
  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
Directions

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.
Set aside.
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.
Drain.
Mix in remaining filling ingredients.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Salsa
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
6 Minutes
Cook Time: 
8 Minutes
Ready In: 
14 Minutes
Servings: 
4

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