cabbage rolls
(1 RATING)
My father-in-law taught me how to make this "comfort food" years ago. When my daughters were children, they didn't care for the cabbage but loved the meat/rice. We would cut the cabbage roll up and spoon some of the sauce over it. Now that my daughters are grown, they are making them for their children.
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prep time
40 Min
cook time
1 Hr
method
---
yield
4-6 serving(s)
Ingredients
- 1 large head of cabbage
- 1 1/2 lb - ground beef
- 1 1/4 cups minute rice
- 1/2 - diced onion
- 2 - eggs
- 1 can 14oz - diced tomatoes
- 1 can 8oz - tomato sauce
- 2 - lemons - juiced
- - salt
- - pepper
- - garlic powder
How To Make cabbage rolls
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Step 1Core cabbage and take some outer leaves of cabbage off of head, how many depends on how big the cabbage rolls are. Put in boiling, salted water just long enough to make them pliable enough to roll. Remove leaves from water and set aside to drain and let cool.
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Step 2In a 2-4 inch deep casserole dish, lay some of the extra cabbage leaves that you did not boil as a bottom “bed” for the rolls.
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Step 3In a large bowl, mix ground meat, onion, garlic powder, minute rice, eggs, salt and pepper and mix well, form “fist” size meatballs and wrap one of the boiled cabbage leaves around it setting the roll seam side down on the bed of cabbage.
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Step 4In another bowl, mix the tomatoes, tomato sauce, lemon juice with salt and pepper and pour over top of cabbage rolls.
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Step 5Cover and bake about an hour @ 325*.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Beef
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