STUFFED CABBAGE
By shygirl
Ingredients
- 1 tbsp. oil
- 1 small onion chopped, ½ cup
- 2 cloves garlic, minced
- ½ cup uncooked white rice
- 1 can (14.5 oz.) lower-sodium chicken broth
- ¾ tsp. salt
- 8 leaves cabbage
- 1 lb. ground beef
- ½ cup shredded carrots
- 1 egg
- 2 Tbs. chopped fresh parsley
- 1 jar (1lb. 10 oz.) pasta sauce
- 1 can (14 ½ oz.) diced tomatoes in juice
- 4 tsp. cider vinegar
Details
Servings 8
Preparation
Step 1
In 12” skillet, heat oil over medium heat. Add onion and garlic; cook, stirring, 2 minutes. Stir in rice. Add broth and ½ tsp. salt. Cover; reduce heat and simmer until liquid is absorbed and rice is tender, 15 minutes. Spread rice on jellyroll pan; cool.
In pot of boiling water, cook cabbage until just softened, 5 minutes. Drain; rinse under cold water. Pat dry with paper towels. Combine beef, carrots, egg, parsley, remaining ¼ tsp. salt and rice. Fill each leaf with ½ cup mixture then roll up, tucking in sides.
Combine pasta sauce, tomatoes and vinegar; spread 1 cup mixture in skillet. Top with cabbage rolls, seam side down, then remaining sauce. Cover; simmer over low heat until cooked, 20 minutes. Uncover; simmer until thickened, 10 minutes.
Serves 8
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