Stuffed Cabbage Rolls

This is the perfect comfort food, take my word for it.


I N G R E D I E N T S

  • 18 leaves from one large Savoy cabbage (or two small cabbages)
  • 1 pound of lean ground beef
  • 1/4 cup of milk
  • 1 egg
  • 1 cup of cooked rice
  • 1/2 cup of diced onion
  • 1 can of fire roasted diced tomatoes
  • 1 can of tomato sauce
  • Worcestershire sauce
  • Salt
  • Pepper
  • Cayenne pepper

D I R E C T I O N S

  1. Preheat the oven to 375°F.
  2. Separate the leaves and boil them for three minutes. Drain and rinse to prevent further cooking.
  3. If the ribs are too tough, use a pairing knife to remove the thick parts.
  4. Cook the onions in a pan until translucent. Let cool.
  5. Mix together the beef, rice, onion, egg, milk, half a can of diced tomatoes, a few dashes of Worcestershire sauce, salt, and peppers.
  6. Scoop about 2 tablespoons of the mixture onto a cabbage leaf and roll, burrito style.
  7. Lightly grease a quarter sheet pan or baking dish. Pour the other half of the diced tomatoes evenly into the pan. Pack the cabbage rolls into the pan, and pour the tomato sauce evenly over the top.
  8. Bake for an hour. If the sauce begins to dry out, cover the dish with foil.

3 thoughts on “Stuffed Cabbage Rolls

  1. What a great idea to separate the leaves before steaming! I grew up steaming the entire cabbage and the leaves on the outside would get too soft, plus it took forever! Thanks for sharing.

    Like

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s