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Cabbage Rols
Cabbage Rolls
About 12 cabbage leaves 1 lb ground lamb.beef raw or cooked 2 medium onions, diced 1 cup uncooked rice 1 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups canned tomatoes or juice water, or meat stock Drop cabbage leaves in boiling salted water, cook 2 or 3 minutes or until leaves are limp enough to roll. Combine meat, onions, rice and seasonings: mix well. On each cabbage leave some of the meat mixture and roll leaf over filling. Turn ends under to secure each roll. Place filled filled leaves in greased baking pan or casserole: add tomatoes and sufficient water or stock to barely cover rolls. Cover and cook in slow oven, 325 degrees, 1 1/2 to 2 hours. Makes 6 servings. Variations: For a meatier dish reduce rice to 1/2 cup. Season meat mixture with 1 teaspoon Worcestershire sauce or 1/4 teaspoon oregano, marjoram, or basil Add 1 bay leaf with the cooking liquid. Remove before serving. |
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