Cabbage Rolls

Ingredients

1 large cabbage or 2 small
1 lb. ground sirloin
2 cups cooked white rice
5 green onions, chopped
4 cloves garlic, minced or pressed
pepper to taste
1/3 cup low-sodium chicken broth, divided
1 15 oz. can tomato sauce
1 6 oz. can italian-style tomato paste
1 28 oz. can whole tomatoes, break tomatoes in half with a spoon
1/3 cup brown sugar, packed
juice from 1 lemon

Directions

Prehat oven to 325 degrees. Core cabbage. Add to a large pot filled halfway with water. Bring to a boil and cover. Boil about 20 minutes or until leaves are softened. Drain on paper towels. While cabbage is boiling, blend beef, cooked rice, green onions, garlic, pepper and 1/4 cup of chicken broth together well (use hands if possible). Place remaining chicken broth, tomato sauce, tomato paste, tomatoes (including liquid), brown sugar and lemon juice in medium-size roasting pan. Stir well to blend. Separate 30 to 32 leaves from cabbage. Lay out on cutting board. Take a rounded tbsp. of beef mixture and place in center of leaf, roll tucking sides in. Place seam side down in roasting pan. Repeat with remaining cabbage leaves and beef mixture. Spoon tomato sauce mixture over cabbage rolls, sprinkle with a small amount of parmesan cheese. Bake for 1 1/2 to 2 hours, or until beef is completely cooked. Makes 32 rolls, 8 servings.


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