Stuffed Cabbage Rolls
Ingredients
- Sauce:
- 1 can (28 oz.) crushed tomatoes
- 1 can (15 oz.) tomato puree
- 1 medium onion, sliced
- 1 cup bottled tomato-basil pasta sauce
- 1/3 cup fresh lemon juice
- 3/4 cup dark brown sugar
- 1/2 cup dry red wine
- Salt and pepper
- Filling:
- 1 large head cabbage, cored
- 2 lbs. ground beef
- 1 finely chopped onion
- 2 eggs
- 1/4 cup uncooked white rice
- Mrs. Dash seasoning
- Steak seasoning blend
Instructions
Combine sauce ingredients and simmer for about 1 hour.
Boil or microwave cabbage until tender enough to peel off leaves.
Combine ground beef, onion, eggs, rice and seasonings. (To taste for seasoning, pinch a tiny bit and cook it.)
Form mixture into small ovals, adjusting their size to the size of the cabbage leaf.
Place the oval in about the center of the leaf. Fold the leafy end up over the meat and tuck the leaf end under the oval. Roll one turn and then fold in the sides of leaves and continue rolling. Cut off the tough end of cabbage leaf before. Continue until all are rolled.
Ladle some of the sauce on the bottom of a baking dish and place the finished rolls in the sauce. Ladle the rest of the sauce evenly over the rolls.
Cover the dish tightly with foil and bake at 325 degrees for 2 to 2 1/2 hours or until tender. Remove the cover and return to the oven for about 20 minutes.
Boil or microwave cabbage until tender enough to peel off leaves.
Combine ground beef, onion, eggs, rice and seasonings. (To taste for seasoning, pinch a tiny bit and cook it.)
Form mixture into small ovals, adjusting their size to the size of the cabbage leaf.
Place the oval in about the center of the leaf. Fold the leafy end up over the meat and tuck the leaf end under the oval. Roll one turn and then fold in the sides of leaves and continue rolling. Cut off the tough end of cabbage leaf before. Continue until all are rolled.
Ladle some of the sauce on the bottom of a baking dish and place the finished rolls in the sauce. Ladle the rest of the sauce evenly over the rolls.
Cover the dish tightly with foil and bake at 325 degrees for 2 to 2 1/2 hours or until tender. Remove the cover and return to the oven for about 20 minutes.
Recipe Info
Views
58
Date
September 24, 2008
Categories
Casseroles