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Stuffed Cabbage Rolls

christopherr's picture
Ingredients
  Cabbage 1 Large
  Ground chuck 1 Pound
  White rice 1⁄2 Cup (8 tbs)
  Onion 1 Small
  Salt 1 Teaspoon
  Peppers 1⁄4 Teaspoon
  Allspice 1⁄8 Teaspoon
  Onion 1 Large
  Canned tomato sauce 16 Ounce
  Canned tomato 1
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄8 Teaspoon
  Light brown sugar 1⁄4 Cup (4 tbs)
Directions

MAKING
1) In a large kettle, pour about 3 quarts of water and bring to a boil
2) Tip in the cabbage leaves and allow to simmer for 2-3 minutes till the leaves are pliable
3) Take out the cabbage and the drain onto absorbent paper
4) Remove 12 leaves of the cabbage
5) Using a sharp knife, trim them
6) In a large bowl, combine the chuck, rice, grated onion, eggs, salt, pepper, allspice and a 1/4 cup of water
7) Using a fork mix the meat well
8) Place about a ¼ cup of the meat mixture into each hollow of the 12 cabbage leaves
9) Fold the sides of the leaf, stuffing them and then rolling them up
10) In the dutch oven, layer the base with some cabbage leaves
11) Arrange the rolls with the seam down and then top with the onion slices
12) In a large bowl, mix the tomato sauce, tomatoes, lemon juice, ¼ cup water, salt and pepper
13) Pour the sauce over the cabbage rolls
14) Bring the mixture to a medium heat
15) Sprinkle in some sugar
16) Cover and bake for 1 ½ hours and then bake for an hour additional without the cover

SERVING
17) Serve warm

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Cabbage
Interest: 
Party
Servings: 
8

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