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Cabbage Rolls
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2 1/2 lbs | hamburger meat |
1 | white onion |
1 cup | rice |
1 Tb | salt |
1 Tb | Pepper |
1 head | cabbage |
1 lemon squeezed | |
1 28 oz can | diced tomatoes |
(or 2 14.5 oz cans)
Mix raw hamburger meat with chopped onion, cooked rice, salt, and pepper.
Core cabbage and break off about 12 large pieces. Boil cabbage for about 5 min. or until wilted.
Form hamburger meat mix into small balls (makes about 24). Wrap cooled cabbage around desired amount of rolls and place them in the bottom of a pot. Place the other rolls with the cabbage covered ones and pour the diced tomatoes over the top along with enough water to almost cover the rolls. Squeeze the lemon over the top.
Let the cabbage rolls cook on high for about 5 to 10 minutes until boiling. Depending on the pot, then turn the heat down to low and let the rolls cook for about an hour. For best results, let cabbage rolls sit for an hour or two when finished cooking so flavor can absorb throughout. Then reheat and serve. Can also serve immediately instead.
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