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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is traditional recipe of my family Ingredients:
6 cabbage leaves |
1 lb ground beef |
1 small onion, chopped (about 1/4 cup) |
1 garlic clove, finely chopped |
1/2 cup uncooked rice |
2 tablespoons snipped fresh parsley |
1 1/2 teaspoons salt |
1/4 teaspoon lemon pepper |
1/4 teaspoon ground cinnamon |
1/4 teaspoon dried oregano leaves |
1 1/2 cups water |
1/2 cup crumbled feta (about 2 ounces) or 1/2 cup shredded cheese (about 2 ounces) |
1/4 teaspoon salt |
1 cup water |
1 (1 ounce) package chicken gravy mix |
3/4 cup water |
1 -2 teaspoon lemon juice |
Directions:
1. Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain.
2. Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
3. Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
4. LEMON SAUCE.
5. mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.
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