Cabbage Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: large head of green cabbage
1 cup cooked rice (or more)
2 pounds ground beef
2 tsp salt
1/2 tsp pepper
1 medium onion, chopped fine
1 large can tomato juice
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Directions: |
Directions:Cut out the core of 1 large head of cabbage. Put it to simmer in a large pot about 1/2 full of water. After about 30 minutes, take the cabbage out of the pot. Set it on a large plate. With your fingers carefully peel off as many wilted leaves as you can without tearing any. Return the cabbage head to the pot. Repeat this step 4 or 5 more times until all leaves have been wilted and removed.
Thoroughly mix together remaining ingredients. Add about 1/2 cup water and 1/2 cup tomato juice to the mix.
Place small handful onto each leaf, and roll up to secure.
I chop some leftover cabbage bits into the bottom of a large roaster...to prevent burning on the bottom. Then nestle all rolls close together in layers in the roaster. *Cover the top layer with any leftover leaves to prevent the top from burning. Pour as much tomato juice as you can over it all.
Bake for about 4 to 5 hours at 325º. to 350º. |
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Personal
Notes: |
Personal
Notes: These were known as 'Pigs in Blankets' when I was growing up.
*You can also use tin foil sheets to protect the top and upper edges of cabbage rolls as they bake. Otherwise they tend to get a little burnt.
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