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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls is from The Gibson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head cabbage (3 pounds)
1/2 lb. uncooked ground beef
1/2 lb. uncooked ground pork
1 can (15 oz.) tomato sauce, divided
1 small onion, chopped
1/2 c. uncooked long grain rice
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. snipped fresh dill or dill weed
1/8 tsp. cayenne pepper
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 tsp. sugar
Directions:
Directions:
Preheat oven to 350°

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage.

Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
The cabbage rolls can also be cooked on the stove on medium/low heat for 45 minutes or until rice cooked.

 

 

 

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