Old-Fashioned Cabbage Rolls |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my cabbage rolls with dill. My husband and I have seven children, ranging in age from 36 to 17. Ingredients:
1 medium head cabbage (3 pounds) |
1/2 pound uncooked ground beef |
1/2 pound uncooked ground pork |
1 can (15 ounces) tomato sauce, divided |
1 small onion, chopped |
1/2 cup uncooked long grain rice |
1 tablespoon dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon snipped fresh dill or dill weed |
1/8 teaspoon cayenne pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 teaspoon sugar |
Directions:
1. 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. 2. 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. 3. 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. Yield: 6 servings. |
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