| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Grains |
|
Main dish, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage; cored and steamed |
| 1 |
|
Egg |
| 1 1/2 |
lb |
Ground beef |
|
|
Salt and pepper |
| 1 |
ts |
Garlic powder |
| 1/2 |
c |
Cooked rice |
| 1/2 |
ts |
Mustard seed |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Onion; chopped |
| 2 |
|
Beef bouillon cubes |
| 2 |
c |
Hot water |
|
|
Cornstarch dissolved in water |
|
|
Paprika |
|
|
Cracked black pepper |
INSTRUCTIONS
Combine all ingredients except the cabbage, bouillon, paprika, water and
cornstarch. Core cabbage and steam until leaves come loose and are soft
enough to roll. Place meat mixture in center of cabbage leaf and roll up.
Place in casserole dish. Dissolve bouillon in hot water and pour into
casserole dish. Cover with foil and bake at 350 degrees for 30 to 45
minutes or until meat is done. Remove cabbage roll and place on serving
dish. Place liquid in saucepan and heat to boiling. Add paprika and cracked
pepper to taste. Thicken with cornstarch to a gravy consistancy. Pour over
cabbage rolls.
NOTES : I like to add a little more water and bouillon to the drippings to
make more gravy to pour over mashed potatoes. I like this recipe best made
with ground turkey and using chicken broth or chicken bouillon instead of
the beef.
Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #747 by
hister@juno.com (Iris E. Dunaway) on Aug 17, 1997
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