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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 01

Print this Recipe    Stuffed Cabbage 01

Hungarian Cabbage Rolls
Yield: 6 servings

2 qts water
1 1/2 c tomato juice
12 lg green cabbage leaves; about 1 lb
1 onion
1/4 ts salt
1 c cooked carrots
1/4 ts freshly ground pepper
1/4 c raw brown rice
2 cloves crushed garlic
1 egg, sightly beaten

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan
or Dutch oven. Arrange cabbage leaves loosely in pan. Cover and
cook over medium heat until cabbage leaves are limp but not soft,
about 8 minutes. Drain and cool leaves. Puree carrot in blender
or food processor fitted with steel blade; mix with ground beef,
rice, and egg. Spoon 2 tablespoon of the meat mixture onto each
leaf. Tuck ends in and roll up jelly roll style. Place seam side
down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion
slices and seasonings over cabbage rolls. Cover and bake 1 hour;
uncover and cook for an additional 30 minutes.

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