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Cabbage Rolls C/p
Nb persons: 0
Yield: 6 Servings
Preparation time:
Total time:
Source:
1 large | Cabbage head |
2 lbs | Beef, ground |
1 tsp | Salt |
1/4 tsp | Pepper |
1 can | Tomatoes, whole in puree, 1 lb. 12 ozs. |
1 cup | Rice, cooked |
1/3 cup | Brown sugar |
2 | Beef bouillon cubes |
1/4 tsp | Pepper |
2 tbsp | Mixed pickling spice |
To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate
leaves from head. Season meat with salt and pepper and 1/2 cup tomato
liquid; add rice and mix well. Place tomatoes and remaining tomato liquid
into removable liner; add sugar, then bouillon cubes, pepper and the
pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons
meat mixture into center of each cabbage leaf; fold leaf, envelope style,
over meat mixture. Place cabbage rolls in tomato sauce in liner. Place
liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or
on high 5 to 6 hours. Remove pickling spices.
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