| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Maindish |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Cabbage |
| 1 |
lb |
Lean ground beef |
| 3 |
tb |
Rice; cooked |
| 2 |
tb |
Sugar |
| 2 |
tb |
Grated onion |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 1 |
lg |
Onion; minced |
| 2 |
tb |
Vegetable oil |
| 2 |
cn |
(8-oz) tomato sauce |
| 1/3 |
c |
Brown sugar |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
From: lmccrea@direct.ca (Lynne McCrea)
Date: Thu, 25 Jul 1996 09:07:58 -0800
Recipe By: The Vancouver Sun Food Section
Wash cabbage, cut out the core end, and boil whole until you can separate a
few leaves; put back to boil and repeat until you have enough leaves.
Combine meat, rice, 2 tablespoons of sugar, grated onion, 1 tablespoon of
lemon juice, 1 teaspoon of salt, 1/4 tsp. pepper and 1/4 tsp. paprika.
Saute minced onion with remaining 1/2 tsp. salt, 1/4 tsp. paprika and dash
of pepper in hot oil in frying pan or Dutch oven for about 10 minutes. Add
2-3 tablespoons of hot water and transfer to casserole or leave in Dutch
oven.
Starting at thick end, place a spoonful of meat mixture on each cabbage
leaf and roll up. Place seam side down in casserole dish.
Mix tomato sauce with sugar and 1/4 cup lemon juice and pour over cabbage
rolls. Cover and bake in a 325°F. oven for 2-3 hours.
Taste and add more lemon juice or brown sugar if necessary. ----- Notes:
Best made and cooked day ahead and re-heated.
Per serving: 555 Calories; 31g Fat (49% calories from fat); 25g Protein;
47g Carbohydrate; 85mg Cholesterol; 1813mg Sodium ###
MC-Recipe Digest V1 #168
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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