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CLASSIC CABBAGE ROLLS
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Classic Cabbage Rolls Serves: 4 | |
1 medium head | cabbage, cored |
1 1/2 cups | chopped onions |
1 tbsp | butter |
2 cans , 14 1/2 oz | each, stewed tomatoes |
4 cloves | minced garlic |
2 tbsps | brown sugar |
1 1/2 tsps | salt |
1 cup | cooked rice |
1/4 cup | ketchup |
\2 tbsp worcestershire sauce | |
1/4 tsp | pepper |
1 pound | ground beef |
1/4 pound | bulk italian sausages |
1/2 cup | v-8 juice |
In a dutch over, cook cabbage in boiling water for 10 minutes or until outer leaves are tender. Drain. Rinse on cold water, and drain. Remove 8 large outer leaves, set aside. In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar, and 1/2 tsp salt. Simmer for 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, ketchup, worchestershire sauce, pepper, and remaining onion and salt. Add beef and sausage, mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf, fold in sides. Starting ar an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with sauce. Cover and cook over medium-low heat for 1 hour. Add V-8 sauce, and reduce heat to low. Cook 20 minutes longer.
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