Stuffed Cabbage

Photo by rick E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    large cabbage leaves

  • 1

    lb. hamburger meat

  • 1/2

    cup uncooked instant rice

  • 1

    med onion, chopped (about 1/2 cup)

  • 1

    can (4 oz) mushroom stems and pieces

  • 1

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 1/8

    teaspoon garlic salt

  • 1

    can (15 oz) tomato sauce, divided

  • 1/2

    teaspoon lemon juice

  • 1

    tablespoon cornstarch

  • 1

    tablespoon water

Directions

Boil water. Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves and drain. Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and ½ cup of the tomato sauce. Place about 1/3 cup hamburger mixture in middle of each leaf. Roll leaf around mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased 9 X 13 baking dish. Mix remaining tomato sauce, sugar and lemon juice and pour over cabbage rolls. Cover and cook in 350 degree oven until hamburger is done – about 30 – 40 minutes. Mix cornstarch and 1 T water in sauce pan, stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Note: To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes to remove leaves.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: