By Teeny McMunn
The Times 

TEENY MCMUNN: MY RECIPE BOX

Cabbage Rolls

 

Teeny McMunn

Cabbage Rolls ready for the oven.

"Cabbage leaves stuffed with ground beef, onion, and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker."

Ingredients:

12 leaves cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1 1/4 teaspoons salt

1 1/4 teaspoons ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Directions:

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

In large bowl, combine one cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.


Cover, and cook on Low eight to nine hours.

My Notes: If this looks copied and pasted, it is. I'm hoping we can use it instead of me retyping it. I did this recipe for dinner tonight, but the picture is before it went into the oven. I didn't put it into the crock pot because I started too late in the day. I'm going to cook it at 350 degrees for an hour, much like a meatloaf.

I've been enjoying cabbage and tomato dishes and when I came across this recipe, it reminded me that I had not done cabbage rolls in a long time. They are a little time consuming to put together, but not bad. For those who have not separated cabbage leaves and cooked them, don't get too anal about it. Try the best you can to get it off in one piece. Then when you cook it for a few minutes, it will be pliable enough so you can put the hamburger in it, then fold like a diaper. It will all look good once you get it in the pan. I threw any odd pieces into the boiling water and added to the dish.


Next time, I may add more tomato sauce. I'll see when I try this dish.

Enjoy!

 

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