Stuffed Cabbage Rolls
By Suzymort
A tasty tomato sauce that smothers Stuffed Cabbage Rolls is the perfect complement to a beef and rice mixture.
Cabbage rolls are easy to make when the leaf is limp. Place meat mixture on leaf, carefully tuck in sides, then roll up.
Ingredients
- 12 large cabbage leaves
- 1 beaten egg
- 1/4 cup water
- 1 cup cooked long-grain rice
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme leaves, crushed
- 1 1/4 pounds ground beef
- 1 8-ounce can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
Details
Servings 6
Preparation
Step 1
Immerse cabbage leaves (heavy center vein of leaf may be cut out about 2 inches) in boiling water for 3 minutes or just till limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks; place in large skillet.
Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes or till sauce is of desired consistency.
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