| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Head cabbage (3 pounds) |
| 1/2 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
| 1 |
cn |
(15-oz) tomato sauce; divided |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
Uncooked long grain rice |
| 1 |
tb |
Dried parsley flakes |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dill weed |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
cn |
(16-oz) tomatoes; with liquid, cut up |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in
boiling salted water for 2-3 minutes. Remove outer leaves when softened;
return to boiling water as necessary to obtain 12 leaves. Drain; remove
thick center vein from leaves. In a bowl, combine beef, pork, 1/2 cup
tomato sauce, onion, rice, parsley, salt, dill and cayenner pepper; mix
well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides;
starting at unfolded edge, roll up to completely enclose filling. Slice the
remaining cabbage; place in a large kettle or Dutch oven. Arrange the
cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and
remaining tomato sauce; pour over the rolls. Cover and bake at 350 degrees
for 1-1/2 hours. 6-8 servings.
COUNTRY WOMAN, SEP-OCT 1994
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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