Trisha Yearwood's MIL's Cabbage Rolls

Cabbage rolls with a secret. Shhh...

Photo by Carla C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    pound lean ground beef

  • 1

    cup long grain rice (we used brown rice)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/4

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground cloves

  • 1

    8 ounce can stewed tomatoes

  • 2

    heads green cabbage

  • 9

    cups water

  • 2

    tablespoons sugar

  • 1

    tablespoon lemon juice

  • 1

    tablespoon vinegar

  • 2

    bay leaves

  • 1

    12 ounce can tomato juice

Directions

Preheat oven to 350 degrees. In a large bowl, mix the beef, rice, salt, pepper, cinnamon, cloves, and tomatoes. Set aside.Wash and core the cabbage. Bring a large stockpot filled with 8 cups of the water, the sugar, lemon juice, vinegar, and bay leaves to a boil. Blanch the cabbage in the boiling mixture for 5 minutes, or until just softened. Drain the cabbage, let it cool, then carefully peel 12 leaves from the cabbage. Place 1/4 cup of the beef and rice mixture onto each leaf. Fold in the sides of the leaf and wrap into a roll. Place the cabbage rolls, seam side down, closely together in a 9 x 13 x 2 inch shallow baking pan.In a small bowl, combine the tomato juice with the remaining 1 cup water and pour the mixture over the cabbage rolls. Cover the pan with aluminum foil and bake for 45 to 50 minutes, or until the meat is well done.

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