cabbage rolls
Source of Recipe
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List of Ingredients
1 medium head cabbage, cored
1 cup chopped onion
AS WELL AS 1/2 cup separate cup chopped onion
1 tablespoon butter
2 (14.5 ounce) cans Italian stewed tomatoes
4 garlic cloves, minced - I often use minced garlic from a bottle the
produce department
carries
2 tablespoons brown sugar
1/2 teaspoon salt
AS WELL AS 1 separate teaspoon salt
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound ground turkey or soy meat substitute
1/4 pound bulk Italian sausage - I use ground turkey sausage or meat
substiute such as
Yves' "Veggie Ground Round"
1/2 cup V-8 juice (optional)
Recipe
Cook cabbage in boiling water for 10 minutes or until outer leaves are
tender; drain. Rinse
in cold water; drain. Remove eight large outer leaves (refrigerate
remaining cabbage for
another use); set aside.
In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes,
garlic, brown sugar
and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce,
pepper, 1/2 cup onion
1 teaspoon salt. Add beef and sausage; mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about
1/2 cup meat
mixture on each leaf; fold in sides. Starting at an unfolded edge, roll
up leaf to completely
enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over
medium-low heat for 1 hour. Add V-8 juice if desired.
Reduce heat to low; cook 20 minutes longer or until rolls are heated
through and meat is
no longer pink.
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