CABBAGE ROLLS
Healthy, low fat cabbage rolls.
List of Ingredients
Cabbage Rolls (Serves 6 to 8)
Ingredients:
1 large head Cabbage
2 lb. lean Ground Beef/Pork/Lamb/Chicken you choose
1/2 cup uncooked Rice
1 small Onion, diced
1/2 Green Bell Pepper, diced
1/2 tsp. Paprika
1 or 2 cloves Garlic, minced
2 whole Eggs
2 qt. Tomato Juice
Recipe
To prepare the cabbage leaves for stuffing, cut out the core of the cabbage
and remove with a knife. In a half-filled pot of lightly salted water, place
the whole head of cabbage core-side down and steam for about 10 to 15
minutes. Remove the cabbage from the heat and let cool, slowly. Several
layers of the outer leaves should be soft enough to remove from the head.
When you've removed as many layers of leaves as you can, simply return the
head of cabbage to the heat to soften more leaves.
To prepare the filling, mix the ground beef, raw rice, onion, green pepper,
paprika, garlic, and eggs in a large mixing bowl. Hand-mix the ingredients
make sure to gain an even consistency throughout the mixture.
Take a good-sized handful of the meat filling and set it in the hollow of a
cabbage leaf. Fold over the ends and roll the leaf to seal the mixture
inside. Place the stuffed cabbage leaf, seam-side down, in a large baking
dish. Repeat the process until all the cabbage and filling have been used.
Cover the cabbage rolls with the tomato juice and bake in a pre-heated 350-F
degree oven for about a hour, then check one of the thickest cabbage roles
to make sure the meat is cooked through. To serve, place a cabbage roll or
two in a bowl and cover with the tomato sauce.
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