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Beef & Rice Stuffed Cabbage Rolls

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  Cabbage leaves 12 Large
  Water 2 Tablespoon
  Lean ground beef 1 Pound
  Cooked rice 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Chopped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Canned tomato sauce 8 Ounce
  Brown sugar 1 Tablespoon, firmly packed
  Lemon juice 1 Tablespoon
  Oregano 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon

Place cabbage leaves in a 3 casserole dish.
Pour water over leaves.
Cover and microwave 5 to 7 minutes or until leaves are tender.
Give dish a 1/2 turn during cooking.
Drain leaves and set aside.
Mix together ground beef, rice, onion, egg, parsley, salt, garlic powder and pepper.
Place equal portions of meat mixture in center of each cabbage leaf.
Fold edges of leaves over meat mixture.
Arrange fold side down in a 12x8x2 inch glass baking dish.
Combine tomato sauce, sugar, lemon juice, oregano and thyme.
Pour over cabbage leaves.
Cover with plastic wrap.
Microwave 13 to 16 minutes, giving dish a 1/2 turn twice during cooking.

Recipe Summary

Side Dish

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