Free Recipe Old-Fashioned Cabbage Rolls 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Old-Fashioned Cabbage Rolls 2 Recipe
1 md Head cabbage (3 pounds)
1/2 lb Ground beef
1/2 lb Ground pork
1 cn (15-oz) tomato sauce;
-divided
1 sm Onion; chopped
1/2 c Uncooked long grain rice
1 tb Dried parsley flakes
1/2 ts Salt
1/2 ts Dill weed
1/8 ts Cayenne pepper
1 cn (16-oz) tomatoes; with
-liquid, cut up
1/2 ts Sugar
Old-Fashioned Cabbage Rolls 2 Preparation
Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove thick center vein from leaves. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenner pepper; mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or Dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350 degrees for 1-1/2 hours. 6-8 servings. COUNTRY WOMAN, SEP-OCT 1994 From a collection of my mother”s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
Cooking Temperature:
Recipe Serves: 6
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