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Cabbage Rolls
Prep:
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Cook:
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Ingredients
8-10 cabbage leaves (depending on how large you want your rolls)
1-1½ pounds ground beef
¾ cup diced red or yellow onion (I used both)
2 large cloves garlic - crushed
¾ cup diced mushrooms
1 or 2 minced tomatillo (optional)
½ cup diced tomatoes (optional)
2 eggs
salt
pepper
12 ounces tomato juice
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8-10 cabbage leaves (depending on how large you want your rolls)
454-680 grams ground beef
40 grams diced red or yellow onion (I used both)
2 large cloves garlic - crushed
75 grams diced mushrooms
1 or 2 minced tomatillo (optional)
100 grams diced tomatoes (optional)
2 eggs
salt
pepper
355 ml tomato juice
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat oven to 350°F (180°C).
- Mix all ingredients except cabbage leaves and tomato juice.
- Set aside.
- Boil cabbage leaves for about 5 minutes.
- Remove from water and drain.
- When leaves are cool enough to handle, place a scoop of meat mixture in cabbage leaf.
- Fold top and bottom first, then fold over the sides.
- Place seam side down in buttered casserole dish.
- Pour about ⅓ of the tomato juice over the rolls and bake for about 30 minutes.
- Remove rolls from oven and carefully pour off most of the fat.
- Pour the rest of the tomato juice over rolls and bake for an additional 20 to 30 minutes.
- During the last part of baking, watch rolls to prevent burning on top.
- Cooking time is usually about 1 hour to 1 hour 15 minutes.
- Remove from oven and spoon drippings over rolls.
- Let sit for at least 10 minutes before eating.
- Other ingredients that might be good are chopped fresh tomatoes, spinach, or cilantro.
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Nutritional Info
Storage
Notes
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