Stuffed Cabbages Rolls

 


Ingredients:


1 medium head cabbage (3 pounds)


1/2 pound uncooked ground beef


1/2 pound uncooked ground pork


1 can (15 ounces) tomato sauce, divided


1 small onion, chopped


1/2 cup uncooked long grain rice


1 tablespoon dried parsley flakes


1/2 teaspoon salt


1/2 teaspoon snipped fresh dill or dill weed


1/8 teaspoon cayenne pepper


1 can (14-1/2 ounces) diced tomatoes, undrained


1/2 teaspoon sugar


Directions:


Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.


Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.

Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Post a Comment

Previous Post Next Post

Contact Form