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German Cabbage Rolls
Difficulty Level: Medium Recipe Id: GER108
German Cabbage Rolls Sauce: - 1 28 oz can tomatoes
- 1 8 oz can tomato sauce
- 3 tablespoon brown sugar
- 3 tablespoon lemon juice
- 1 small onion; chopped
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1/2 teaspoon all spice
- 1/2 teaspoon pepper
- 1 cup water
- 1/4 cup chopped parsley (fresh)
Rolls: - 16 cabbage leaves
- 2 lb ground beef
- 1 cup cooked white rice
- 1 large onion, chopped fine
- 1/2 cup chopped parsley
- 1 teaspoon sage
- salt and pepper to taste
- 12-14 crushed gingersnaps
- Mix sauce ingredients in saucepan and simmer 30 min.
- Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off).
- Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 portions(like cutting pie).
- Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff to fold.
- Place seam side down in pan.
- Pour sauce over all. Top with crushed gingersnap crumbs.
- Bake covered at 350 for 1 hour. Take cover off after first half hour.
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