Home Style Cabbage Rolls
From CleanFreshCuisine 7 years agoIngredients
- 2 Eggs shopping list
- 1 Cup Chopped Sweet Onion shopping list
- 1/2 Cup Raisins (golden or black) shopping list
- 2 Pounds Lean Ground beef (ground chicken or turkey can be substituted) shopping list
- 2 Tablespoons Worcestershire Sauce shopping list
- 1 1/2 Cups Cooked Long Grain Rice shopping list
- 1 Tablespoon Garlic Powder shopping list
- 1 Tablespoon black pepper shopping list
- 2 Tablespoons Dried Oregano, divided shopping list
- 16 Large cabbage Leaves shopping list
- 1 29 Oz. can tomato Sauce shopping list
- 1/4 Cup brown sugar shopping list
- 1/8 Cup Lemon Juice shopping list
How to make it
- Heat oven to 350 degrees.
- In a large stockpot, steam cabbage leaves in about 2″ of water over medium high heat until limp, about 3-4 minutes. Drain and rinse under cold water. With a sharp knife, cut out heavy center vein of leaves.
- In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano. Mix well by hand. Add raisins and combine.
- Place about 1/2 cup of meat mixture on each leaf. Fold in sides and roll ends over meat.
- Place stuffed cabbage rolls in a large (I use a 12″ x 16″ x 2″ pan for 16 rolls) but if you are cutting the recipe in half, use a 9″ x 12″ x 2″ baking dish.
- In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls. Sprinkle with remainder of the dried oregano.
- Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours.
- Serve with whipped potatoes and a crisp green salad.
- http://www.cleanfreshcuisine.com/?p=4324
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