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Cabbage Rolls ala Zucchini




Source of Recipe


BBR


Recipe Introduction


Posted by: M_Wolverine


List of Ingredients




Makes 20 cabbage rolls

2 ½ lbs lean ground beef
1 cup uncooked rice (not quick cooking)
1 lg. onion, finely minced
1 small zucchini, finely minced
1 medium green pepper, finely minced
1 Tbs. garlic powder
½ Tbs. paprika
1 tsp. salt
1 tsp. black pepper
1 qt. (or 2 15 oz. cans stewed tomatoes), chopped
2 cups tomato juice
1 tsp celery salt
1 extra large head of cabbage


Recipe



Preaheat oven to 350º
Boil or steam the rice it’s almost done. Core the head of cabbage and place in a stock pot in boiling water deep enough to cover it. Let the water boil for 5 min. Using a meat fork to hold the cabbage still and a pair of tongs gently pull the outer leaves from the cabbage. Continue removing leaves until they are no longer limp. Let the cabbage sit in the boiling water another 5 min. and remove more leaves. Keep doing so until the cabbage is down to softball size. Boil the remaining cabbage 5 min and remove it from the water and let it cool. Freeze it for a later meal.During the boiling periods for the cabbage, mix the first 9 ingredients together in a large mixing bowl. Spray the baking pan that you intend to use. We ended up having to use a 12 ½ x17 roasting pan to hold all the cabbage rolls. Using one leaf at a time, place ½ cup filling in the center of each leaf. Gently roll the leaf around the filling making sure to tuck the sides of the roll in as you go.
Spray the baking pan that you intend to use. We ended up having to use a 12 ½ x17 roasting pan to hold all the cabbage rolls. Put a layer of the smallest leaves in the bottom of the pan first, then place the rolls seam side down in the pan and continue making them until the pan is full.
Pour the tomato juice over them and then the chopped stewed tomatoes. Sprinkle them with the celery salt , cover them with aluminum foil and bake for two hours at 350º.