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Hungarian Cabbage Rolls

  • 2 quarts water
  • 1 1/2 c tomato juice
  • 12 lg green cabbage leaves; about 1 lb
  • 1 onion
  • 1/4 ts salt
  • 1 c cooked carrots
  • 1/4 ts freshly ground pepper
  • 1/4 c raw brown rice
  • 2 cloves crushed garlic
  • 1 egg, sightly beaten

Yield: 6 servings. Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or Dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls. Cover and bake 1 hour; uncover and cook for an additional 30 minutes.

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