My Cabbage Rolls
photo by SpiceBunny
- Ready In:
- 1hr 55mins
- Ingredients:
- 14
- Serves:
-
7-10
ingredients
-
For filling
- 1 kg extra lean ground beef
- 1 carrot
- 2 medium onions (I use VIdalia or red)
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 eggs
- 1 cup raw long grain rice
-
For wrap
- 25 steamed cabbage leaves
-
For sauce
- 1 (8 ounce) can diced tomatoes (or fresh ones)
- 1⁄2 cup brown sugar
- 1 liter tomato sauce (unsweetened)
- 2⁄3 cup water
- 1⁄4 cup lemon juice
-
Topping
- sour cream
directions
- Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
- Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
- Make the filling.
- Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
- Mix the sauce and pour over the cabbage rolls.
- Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
- Serve with a dollop of sour cream.
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RECIPE SUBMITTED BY
SpiceBunny
Canada
I am living in Toronto, Canada now. The first thing I ever cooked was a carrot cake that my dad taught me when I was 8 years old. I am a gardener and like to forage for wild and local foods, and turn them into delicious meals.