Name: Stuffed Cabbage Rolls
Yield: 4 servings
Ingredients: 1 large head of cabbage, cored; 1 tablespoon butter; 2 medium onions, chopped; 3/4 lb lean beef, ground; 1/4 lb pork sausage, ground; 1 cup white rice or 1 cup brown rice, cooked; 1/2 teaspoon allspice; 1 (28 ounce) can tomatoes; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 teaspoon salt; 1/2 teaspoon garlic salt; 1 teaspoon thyme; to taste sour cream

Servings: 4 persons

1 large head of cabbage, cored
1 tablespoon butter
2 medium onions, chopped
3/4 lb lean beef, ground
1/4 lb pork sausage, ground
1 cup white rice or 1 cup brown rice, cooked
1/2 teaspoon allspice
1 (28 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon thyme
to taste sour cream

1
Preheat oven to 350.
2
In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
3
Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
4
Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
5
To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
6
Simmer for 15 minutes.
7
Place a small amount of meat mixture on each cabbage leaf.
8
Fold leaf over to enclose meat and starting at the stem end, roll up.
9
Place rolls, seam side down in a buttered baking dish.
10
Cover with tomato mixture and bake, uncovered for 1 hour.
11
Serve with sour cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stuffed Cabbage Rolls

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