| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Toronto | Economical, Main dish | 12 | Cabbage ro |
INGREDIENTS
| 12 | lg | Cabbage leaves |
| 1 | lb | Ground beef; (500g) |
| 1 | c | Cooked rice |
| 1 1/2 | c | Onions; minced |
| 2 | tb | Parsley; minced |
| 1 | Egg | |
| 2 | Garlic; minced | |
| 1/4 | c | Tomato paste; (50mL) |
| 1 | ds | Salt & pepper |
| 1 | Plum tomatoes; undrained (796mL) | |
| 1 | c | Beef stock |
| 2 | tb | Brown sugar |
| 1 | tb | Wine vinegar |
INSTRUCTIONS
1. Place leaves in large pot of boiling water until soft (2-3 mins). Drain and set aside. 2. Combine ground beef, rice, 1/2 cup onion, parsley, egg, garlic, 1 tbsp tomato paste, salt & pepper. Divide mixture evenly among leaves. Fold leaf over, tuck sides in and roll up. 3. In casserole dish, combine remaining onions and tomato paste with tomatoes, stock, brown sugar, vinegar and salt & pepper. 4. Place rolls in tomato mixture, seams down. Bake uncovered at 350F for 1 hr or until cooked through. Make sure to cook the leaves thoroughly before rolling. Was better after 90 mins in oven. Contributor: Toronto Star, Oct 15/97 Posted to recipelu-digest Volume 01 Number 272 by Cathleen <catht@interlog.com> on Nov 18, 1997
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