Ingredients
- 1 Med. head of cabbage
- 1 lb ground beef
- 1 can (15 oz tomato sauce)
- 1 small onion chopped
- 1/2 cup uncooked long grain rice
- 1 TBS dried parsley flakes
- 1/2 tsp. salt
- 1/2 tsp fresh dill chopped
- 1/8 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1/2 tsp sugar
Recipe Description
Not everyone loves cabbage but if you do, you will enjoy this recipe. It is old school and takes a little bit of work with rolled up sleeves but in the end, the taste and reward is worth it all. This is a wonderful dish to make on the weekends when you have time to prepare and it will be a great dish everyone will remember.
Recipe Directions
Instructions
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
