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Mother's Cabbage Rolls Recipe

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This recipe for Mother's Cabbage Rolls is from The Weaver 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:  
About 10 large cabbage leaves
1 c uncooked white rice
2 c water
1 LB lean ground beef
1 (28 oz) can whole peeled tomatoes, chopped
1 tsp salt
Directions:
Directions:
Preheat oven to 350 degrees F.

Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.

Prepare 9x13 inch casserole dish by placing some left over cabbage leaves in the bottom.

In a large bowl, combine beef, rice, onion (optional) and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Roll up leaves, tucking in edges, and seal with a toothpick.

Arrange cabbage rolls in a single layer tight against each other, with seams facing down. Top with drained and chopped tomatoes.

Bake in a preheated 350 degrees F oven for 2 hours. Once cooked, remove the dish from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

 

 

 

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