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Old-Fashioned Cabbage Rolls |
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Serves: 6
Print this Recipe
Florence Krantz, Bismarck, North Dakota
1 medium head cabbage (3 pounds)
1/2 pound ground beef
1/2 pound ground pork
1 (15-ounce) can 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 dill weed
1/8 teaspoon cayenne pepper
1 (16-ounce) can tomatoes with liquid, cut up
1/2 teaspoon sugar
Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove thick center vein from leaves. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper; mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or Dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours.
© Copyright Reiman Publications, 1993-1997
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