Trisha Yearwood's MIL's Cabbage Rolls
Cabbage rolls with a secret. Shhh...
- 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
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.