Thursday, December 24, 2009

Stuffed Cabbage Rolls

We have had great prices in cabbage this year at our local grocery market. It doesn't matter if it is red or green cabbage, it has been great. I have taken on the deal of making stuffed cabbage rolls. Hope you enjoy one of our family favorites.

Stuffed Cabbages Rolls
12 cabbage leaves
  • ½ pound ground beef + ½ pound ground pork/sausage
  • 3/4 cup cooked rice
  • 1/2 cup finely chopped onion
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup milk  
  • 1 cans (8 ounces ) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 3 tablespoons sugar
  • 2 tablespoons vinegar
  • 1/2 cup water
  • 2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.

For filling, combine ground beef and ground pork, rice, chopped onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.

Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.

1 comment:

  1. It can be a BIG deal making cabbage rolls. The effort always pays off in the end though when they are eaten. Delicious food alright!