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Parmesan Beef Stuffed Cabbage Rolls

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Anonymous (not verified)
  Cabbage leaves 10 Large
  Ground beef 1 1⁄4 Pound
  Egg 1
  Minced onion 1 Cup (16 tbs)
  Rice 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Canned whole tomatoes 28 Ounce

Cook cabbage leaves in boiling, salted water 5 to 8 minutes or until just tender; drain leaves.
Combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
Place cabbage rolls, seam side down, in a large greased skillet.
Sprinkle cheese over cabbage rolls.
Drain tomatoes, reserving 1 cup juice.
Arrange tomatoes on top of cabbage rolls in skillet.
Pour reserved tomato juice over cabbage rolls.
Bring mixture to a boil; cover, reduce heat, and simmer 1 hour.

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