Moms Guesstimation Cabbage Rolls
From jo_jo_ba 15 years ago
Ingredients
- 1 head green cabbage (2 lbs) shopping list
- 1 tbsp olive oil shopping list
- 1 large sweet onion, diced shopping list
- 1 1/2 lbs lean ground beef shopping list
- 2 cloves garlic, minced shopping list
- 2 tsp paprika shopping list
- 1/2 tsp black pepper shopping list
- 1/2 tsp salt shopping list
- 1 tsp each dried oregano and basil shopping list
- 2 tbsp chili sauce (like ketchup, not hot sauce) shopping list
- 3/4 cup cooked, long-grain white rice shopping list
- 3/4 cup cooked, long-grain brown rice shopping list
- 2 cups crushed tomatoes shopping list
- 1/4 cup red wine shopping list
- 2 tbsp fresh-grated parmesan cheese shopping list
- 2 tbsp fresh parsley shopping list
How to make it
- Bring a very large pot of water to a boil.
- Remove the inner core of the cabbage by cutting a deep cone shape around the outer stem end.
- Gently (using two spatulas or roasting forks) lower the whole head of cabbage into the boiling water. Cook 15 minutes and remove from heat, allow to cool while preparing filling.
- Heat olive oil in a large skillet over medium flame.
- Add onion and cook 5 minutes, stirring.
- Crumble in beef, add in garlic, paprika, pepper, salt, oregano, basil and chili sauce.
- Cook, stirring, about 3-4 minutes. Beef will not be completely cooked. Drain off excess fat.
- Combine cooked meat with rices in a large bowl until well blended. Set aside.
- In a measuring cup or jug, combine crushed tomatoes, red wine, cheese and parsley.
- Pour a thin layer of sauce in the bottom of a large, covered casserole dish or roasting pan.
- Preheat oven to 350F.
- Once cabbage has cooled enough to handle, remove single leaves, setting aside.
- Place a heaped mound of filling inside each leaf (near the core end).
- Tuck the ends of the leaf in and roll or fold it into a small parcel.
- Place parcels seam side down on sauce, layering rolls with thin layers of sauce until all filling has been used.
- Top the final layer of cabbage rolls with remaining sauce.
- Bake, covered, for 1 hour and 20 minutes.
- Store leftovers in covered plastic containers (fridge: 1 week, freezer: 2 months).
The Rating
Reviewed by 2 people-
Sarah dear...saw this last nite..printed and made today. Absolutely wonderful! Thanks or post ^5
mystic_river1
in Bradenton loved it
-
yummy--love cabbage rolls!
mamalou
in Attleboro loved it
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