Stuffed Cabbage 

 

Source: Family Circle

http://www.familycircle.com

 

Prep: 20 minutes

Cook: 1 hour

 

Ingredients

1 large cabbage (3 pounds)

1 large onion, finely chopped

2 celery ribs, finely chopped

5 slices thick bacon, sliced crosswise 1/4-inch-wide pieces

1 pound ground beef

2 tablespoons chopped fresh rosemary OR: 2 teaspoons dried

2 teaspoons dried marjoram

1 cup cooked white rice

3 eggs, lightly beaten

1-1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 cans (8 ounces each) tomato sauce

1 can (14-1/2 ounces) diced tomatoes, drained

1/4 cup packed light-brown sugar

2 tablespoons fresh lemon juice

 

Directions

1. Bring large pot water to boiling. Core cabbage with sharp

knife. Discard any coarse outer leaves. Place cabbage, stem end

down, in boiling water. Cook 6 minutes. Carefully remove

cabbage. When cool enough to handle, remove 16 leaves from head.

Reserve remaining cabbage for other uses.

2. Heat nonstick large skillet over medium heat. Add onion,

celery and bacon; cook 6 minutes or until vegetables are

softened. Add beef, rosemary and marjoram; cook, breaking up

meat, 8 minutes or until meat is no longer pink. Drain excess

liquid from skillet. Remove from heat.

3. Coat large nonstick skillet or Dutch oven with cooking spray.

Stir rice, eggs, salt and pepper into meat mixture. Spoon 1/3

cup mixture in middle of each cabbage leaf. Fold thick end over

filling; fold sides over and roll up envelope style. Place

rolls, seam side down, in single layer in prepared skillet or

pan.

4. Combine tomato sauce, diced tomatoes, sugar and lemon juice

in bowl. Spoon over cabbage rolls.

5. Cover skillet or pot. Gently simmer for 40 minutes or until

cabbage is knife-tender. Serve cabbage rolls with sauce.

 

Makes 6 servings.

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   "The happiest people don't have the best of everything.
They just make the best of everything."
~Sylvia

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