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Kootenay Cabbage Rolls Recipe

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This recipe for Kootenay Cabbage Rolls is from The Intelligencer Cookbook Recipes, 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 large head cabbage
10 slices bacon
1 c (250 ml) chopped onion
1/2 c (125 ml) chopped celery
1/2 c (125 ml) sliced mushrooms
1 lb (500 g) ground beef
1 1/2 c (375 ml) cooked rice
1 clove garlic minced
1/2 tsp (2 ml) salt
1/8 tsp (.5 ml) pepper
1 (14 oz) can (398 ml) tomatoes chopped
15 1/2 oz (156 ml) can tomato paste
1/2 tsp (2 ml) oregano

Directions:
Directions:
In a large saucepan of boiling water, cook cabbage head about five minutes or until leaves are pliable. Drain; remove 12 outer leaves. In a skillet, fry bacon until crisp; crumble. Drain most of bacon fat from skillet. In remaining fat, sauté onion, celery and mushrooms until soft but not brown. Add ground beef; cook until it is no longer red. Add rice, garlic, salt, pepper and all but 1/4 c (50 ml) crumbled bacon to skillet. Mix well and spoon mixture into centre of cabbage leaves. Fold leaves around filling. Place in a 2 1/2 quart (2.5 L) casserole. Mix chopped canned tomatoes (with juice), tomato paste, oregano and reserved bacon. Spoon over cabbage rolls. Cover and bake at 350ºF (180 degrees C) for 25 minutes.

Number Of Servings:
Number Of Servings:
Six Servings

 

 

 

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