Stuffed Cabbage Rolls

A traditional mediterranean dish. I stuff mine with a mix of beef and lamb. I also find that Uncle Ben's long grain rice works best.

Stuffed Cabbage Rolls
Stuffed Cabbage Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large head of cabbage

  • 1

    lb. ground meat (beef, lamb, etc)

  • 1/2

    cup rice, long grain (uncle ben's)

  • 1

    small onion, grated

  • 2

    eggs

  • 1

    tsp salt

  • 1/4

    tsp pepper

  • 2-3

    cloves garlic, minced

  • Sauce:

  • 1

    large can tomato juice

  • juice of 2 lemons

  • 1

    large onion, sliced

  • 1

    tsp salt

  • 1/4

    tsp pepper

  • 1/2

    cup brown sugar

Directions

1. Boil a large pot of water. Take cabbage and remove some outer leaves. Trim the thick part and core it. Place the cabbage in the large pot of boiling water and boil for a few minutes. Do NOT overcook the cabbage leaves. Remove from boiling water and let cool. When cool enough to handle, use scissors or knife and cut away a little of the "core" part of the cabbage leaf. 2. In a large bowl, combine meat, rice, grated onion, eggs, salt and pepper. Loosely fold meat mix on cabbage leaf and roll up. Make sure you get a good, tight roll. 3. In the bottom of a dutch oven, place the cabbage scraps on the bottom of the pan. Mince the garlic over it. Arrange stuffed cabbage rolls in the pan with the seams down. Place sliced onion on top. 4. Mix tomato juice, lemon juice, salt and pepper. Pour over the cabbage, place on stove top and bring to a boil. Once boiling, sprinkle the brown sugar over the top. Bake at 325 degrees, covered, for 2 hours. (You can transfer rolls to a larger baking pan, but keep covered)

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