Olive-Cabbage Rolls

Serves: 6
Total Calories: 345


12 cabbage leaves
1 (6-ounce) can olives pitted, drained
1 1/2 pounds ground beef
1/2 cup bread crumbs soft
1/2 cup celery chopped
1/3 cup onion minced
1/4 cup milk
1 egg beaten
1 teaspoon salt
1/2 teaspoon rosemary dried, crushed
1/4 teaspoon black pepper freshly ground
1 tablespoon butter or margarine
1 tablespoon flour
1/3 cup lemon juice fresh
2 tablespoons brown sugar
1 teaspoon chicken bouillon


Preheat oven to 350° F. In a large saucepan or kettle cook cabbage leaves in boiling salted water for 10 minutes or until wilted drain.

Reserve 1/4 cup whole olives coarsely chop remaining olives. In a large bowl combine chopped olives, beef, bread crumbs, celery, onion, milk, egg, salt, rosemary and pepper mix well. Place a generous 1/4 cup meat mixture on each cabbage leaf. Turn in sides and roll up. Place rolls seam-side down in a 13 x 9 x 2-inch baking dish. Cover loosely with foil and bake for 1 hour and 15 minutes. Remove foil. Carefully drain liquid into a measuring cup add enough water to make 2/3 cup and set aside. Cover rolls and keep warm.

In a small saucepan melt butter or margarine stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add reserved liquid, lemon juice, brown sugar and bouillon. Stirring over medium heat, bring to a boil and boil until thickened. Slice reserved olives and add to sauce. Pour over cabbage rolls and bake for 10 minutes longer.

Nutritional Facts:

Serves: 6
Total Calories: 345
Calories from Fat: 79

This Olive-Cabbage Rolls recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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