Ingredients: |
Ingredients: 1 lb. lean ground beef
1 small onion, fine chop
1 -1 1/4 c. fresh mushrooms, fine chop
1 c. long grain rice
1 lg egg
2 cloves garlic, minced and divided
1/2 tsp. cayenne pepper
1/2 tsp. Beau Monde seasoning
5 - 6 large cabbage leaves
15 oz can tomato sauce
25 - 30 oz tomato based vegetable juice (V-8 or similar)
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Directions: |
Directions:Delicately peel 5-6 large leaves from a fresh head of cabbage. With a steamer plate placed in the bottom of a dutch oven, add 1/2 cup of water and bring to a boil, add cabbage leaves. Cover and steam for six minutes or until pliable. Remove leaves from pot and remove the main vein in the lower part of the leaf by cutting a "V", this makes the leaf easier to handle. Set leaves aside. With your hands, mix the first seven (7) ingredients in a large bowl. Only use 1/2 of the garlic at this time.
With the inside of the leaf facing up, on either side place a ball of the meat/rice mixture, it should be slightly smaller than a tennis ball. Fold the side of the leaf without the ball, across to cover the meat, then fold in the outer edges, next the tops and bottoms are folded in to form a closed envelop. Any meat/rice mixture left over should be made into meatballs. Place cabbage rolls with folded side down, into a dutch oven along with any meatballs.
Add the tomato sauce, the tomato based vegetable juice and the remaining garlic and cover. Bring to a boil over medium heat, then transfer to a 300ºF oven for approximately 2 - 2 1/2 hours. Remove from the oven but allow to rest covered for about 15 minutes. |
This recipe for Stanz Cabbage Rolls is from