Cabbage Rolls (Chalupses) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 large head cabbage
2 pounds ground beef
1 medium onion, grated
1 clove garlic, minced
1 ½ tsp. salt
a few gratings of fresh pepper
½ cup beef stock (home-made, Campbell's or Better than Bouillon)
2 tsps. prepared mustard
¼ cup ketchup
1 tsp. Worcestershire sauce
½ cup rice
Sauce: Combine the following ingredients
1 large tin whole, peeled tomatoes
1 large tin crushed tomatoes
1 cup sugar, brown or white
Juice of 2 lemons
|
|
Directions: |
Directions:Pull off the tough outer leaves from the cabbage and cut out the core with a paring knife. Cook in boiling salted water to cover in a Dutch oven about 5 minutes or until leaves separate easily. Invert cabbage & drain well. Separate individual leaves and dry well.
Combine the meat & the next 9 ingredients in the food processor until well mixed or in a mixmaster for about 10 minutes. Place a heaping tablespoon of filling in the centre of each cabbage leaf, fold in the sides & roll up from the core end. Continue until all the filling is used. You should have a few small leaves left. Shred them.
In a Dutch oven or large (6 quart) pot, place a layer of shredded cabbage, a layer of rolls, a layer of sauce. Repeat until all is used. Cover tightly & cook over low heat for 2 hours. Remove cover and bake for 2 more hours at 275ºF. Correct for seasonings & sweet-sour balance and serve. |
|
Number Of
Servings: |
Number Of
Servings:About 20 rolls depending on how much filling you put in each |
Personal
Notes: |
Personal
Notes: One of my favourite recipes in this book!! When I make this, I give some to my kids because they love them, but don't often prepare them for themselves.
This recipe can be doubled. Use 2 6 qt. pots. These freeze very well.
|
|
This recipe for Cabbage Rolls (Chalupses) is from