Lemon-Cabbage Rolls

By Bettybug

Ingredients

• 6 cabbage leaves
• 1 pound ground beef
• 1 small onion, chopped (about 1/4 cup)
• 1 clove garlic, finely chopped
• 1/2 cup uncooked regular rice
• 2 tablespoons snipped parsley
• 1 1/2 teaspoons salt
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon ground cinnamon 1/4 teaspoon dried oregano leaves
• 1 1/2 cups water
• 1/2 cup crumbled feta or shredded Swiss cheese (about 2 ounces)
• 1/4 teaspoon salt
• 1 cup water
• Lemon Sauce
• 1 package (about 1 ounce) chicken gravy mix,
• 3/4 cup water
• 1 to 2 teaspoons lemon juice.

Details

Servings 6
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Cover cabbage leaves with boiling water. Cook and stir ground beef, onion and garlic over medium heat until beef is light brown; drain.

Stir rice, parsley, 1 1/2 teaspoons salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.

Heat oven to 350°. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish, ll 3/4x7 1/2x1 3/4 inches. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
6 SERVINGS.

Lemon Sauce
Mix & heat to boiling, stirring occasionally