| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cabbage, Dinner, Tried and t |
35 |
Servings |
INGREDIENTS
| 6 |
lb |
Savoy cabbage; 35 nice leaves |
| 2 |
lb |
Lean ground beef |
| 1 |
c |
Minute Rice |
| 1 1/2 |
c |
Spaghetti sauce – Bravo |
| 1 1/2 |
c |
Tomato juice |
| 1 |
c |
Chopped onions |
INSTRUCTIONS
Cut core from cabbage. Place in large pot of hot water and heat to soften
leaves (about 20 min.). As leaves soften, carefully remove one at a time
(while cabbage is in water). Place leaves on plate. Mix together ground
beef, onions, rice, 1/2 cup spaghetti sauce and 1/2 cup tomato juice. Mix
thoroughly. Lay out leaf on work surface and cut out hard centre core to
about 1/2 way down leaf. Place 1 - 2 T of meat mixture onto large end of
leaf. Start rolling and folding in sides. Place snugly into 2 - 9x13" pans
seam side down. Continue until all cabbage rolls are made. Mix together
remaining sauce and juice and pour evenly over cabbage rolls. Cover tightly
with foil (shiny side down). Bake for 45 min. in a 350 oven. Remove from
oven - Remove foil and cool before dividing into freezer packs. Cover with
foil and freeze.
NOTES : One extra large cabbage (about 8 pounds) will yield enough leaves
for this recipe. With the really large outside leaves - cut in half and
make 2 rolls. The recipe makes 35 individual rolls.
Recipe by: Mom
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G."
<lindag@brunnet.net> on Sep 14, 1997
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