Cabbage Rolls 1
Categories: Tomato, Green Onion, Rice, Onion, Cabbage, Garlic, Beef
SIMMER TOGETHER
1 cup of Long-grain white rice
2 cups of water
1 large Head green cabbage
1 1/2 pound of lean ground beef
3/4 pound of pork sausage Basic-Recipes.com
1 bunch of Green onions; chopped
7 Cloves garlic; crushed
Salt to taste
Black pepper-to taste
1 teaspoon of Dried sage-or more to taste
1 teaspoon of Dried marjoram, or more
2 cans of stewed tomatoes
3 cans of Tomato sauce |
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Preheat the oven to 350ºF. Cook the rice and set aside. Bring a pot of water to a boil and scald and peel away the cabbage leaves. Stack in pan. Save small center to cut up and lay under rolled cabbage rolls. Combine remaining ingredients except for tomatoes and tomato sauce. Mix well. It is easiest to mix in a large bowl with your hands. Add spices till mixture is aromatic. Fill and roll cabbage rolls. Cut up any remaining cabbage from around core. Lay in bottom of baking pans. Place cabbage rolls seam side down in pans. Heat the tomato mixture. Add additional spices to taste. Add a spoon or two of sugar. Ladle over the rolls. Cover with foil. Bake a little over an hour. Baste occasionally. This recipe makes a large quantity, but they keep for several days and taste better after they sit. You can use more cooked rice and to cut down on the meat. I add spices until it smells right to me. Serving Size: 12 Recipe by Mangia! Converted by MM_Buster v2.0l.
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