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In a pan large enough to accommodate a whole cabbage, put enough water and bring to a boil. Immerse the whole cabbage and boil for 5 minutes. Remove from pan and when cool enough cut at core and carefully detach the large and medium size leaves. Trim off hard part near base of each leaf for easier rolling. (The rest of the cabbage can be used in other recipes.) In frying pan heat 2 Tbsp. oil and fry onion until light brown, stirring all the time to prevent burning. Set aside. Put raw ground beef into bowl, add fried onion, rice, egg, salt and pepper and mix well. In each cabbage leaf put a generous portion of the meat filling (3 tablespoons in the largest leaves) and roll up as follows: bring ends together one over the other and then roll up. Lay it on the loose end while you are making the others. When you have all the rolls made (do not worry that they are different sizes), heat electric skillet to 340 F. and add enough oil to cover the surface. Fry rolls on both sides a few minutes being careful not to burn the cabbage. Arrange rolls in casserole or deep baking dish, spread carrots ( which have been quartered and cut in 2 inch pieces) around the rolls and pour warm sauce over them. Bake, covered, at 350F. for about 1 hour or until bubbly and done. Serve with sour cream if desired. SAUCE 15 oz can tomato sauce 6 oz can tomato paste 6 oz water 1/2 tsp salt 6 tsp sugar 1 large bayleaf, crushed Mix together in small pan and heat.
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