Public
Cabbage Rolls
Public
Outi Korejwo
@outihk
Saverd at: www.mrshappyhomemaker.com
Servings
1
Prep time
20 min
Cook time
300 min
Category
Uncategorized
Source
Ingredients
12 leaves cabbage
1 cup cooked white rice (rinse before cooking)
1 egg beaten
1 pound extra-lean ground beef
1 pound of lean pork ( or Italian sausage)
¼ cup diced onion
salt to taste
black pepper to taste
1 tablespoon onion powder
4 cloves minced garlic
1/2 jar of V8 juice spicy
8 oz can tomato sauce
3 tablespoons brown sugar
2 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon oregano crushed
2 teaspoons dried basil, crushed
1 tablespoon minced garlic
½ packages of onion soup mix
1 teaspoon paprika
Instructions
Bring a large pot of water to a boil.
Boil cabbage leaves 3 minutes; drain.
Gently remove leaves to cool.
Lightly beat 1 egg & put to the side
Cook rice and put to the side
Boil cabbage leaves 3 minutes; drain.
Gently remove leaves to cool.
Lightly beat 1 egg & put to the side
Cook rice and put to the side
In large bowl, combine cooked rice, egg, onion, ground beef, pork, salt and pepper, garlic, paprika,onion soup mix ¼ cup of V8 juice.
Then mix everything together by hand.
Place about ¼ cup of meat mixture in centre of each cabbage leaf, and roll up, tucking in ends.
Place rolls in large baking pan.
Add enough V8 juice to fill baking pan ½ full.
Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover with aluminum foil.
Bake at 300 f for 1 ½ hour.
Add Tomato sauce as needed to keep moisture in.
Then mix everything together by hand.
Place about ¼ cup of meat mixture in centre of each cabbage leaf, and roll up, tucking in ends.
Place rolls in large baking pan.
Add enough V8 juice to fill baking pan ½ full.
Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover with aluminum foil.
Bake at 300 f for 1 ½ hour.
Add Tomato sauce as needed to keep moisture in.
0 comments
Add comment