Filled Cabbage Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 15 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Cabbage | 1 | |
| Chuck | 1 Pound | |
| Raw rice | 4 Tablespoon | |
| Onion | 4 Tablespoon, grated | |
| Catsup | 2 Tablespoon | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Tomatoes large can | 1 | |
| Tomato soup | 1 Can (10oz) | |
| White raisins - 1/4 cup | ||
| Lemon juice | 1 | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Onion | 1 Medium, sliced | |
| Salt | 1/2 Teaspoon | |
Directions
GETTING READY
1. Preheat the oven at 350°.
2. To prepare the cabbage cut a wedge from its core, place in a large pot of boiling water, core side down and simmer until the leaves separate.
3. Put 12 large leaves back into the water for about a minute until slightly soft.
4. Lift out and cut away the thick part of each leaf.
MAKING
5. In a bowl, mix ground chuck, rice, grated onion, catsup, egg, 1 teaspoon salt and the pepper.
6. On each leaf, put a twelfth of meat mixture fold in the sides and roll up.
7. In a bowl mix tomatoes, tomato soup, lemon juice, sugar and remaining salt.
8. Line a shallow casserole with some shredded cabbage and onion slices.
9. Spoon in half of the tomato mixture, then filled cabbage rolls.
10. Cover with remaining shredded cabbage, onion slices and tomato mixture.
11. Bake covered in the preheated oven for 1 hour.
12. Uncover, add raisins, baste and bake for 2 more hours, basting occasionally.
SERVING
13. Serve filled cabbage with garnish as desired.
1. Preheat the oven at 350°.
2. To prepare the cabbage cut a wedge from its core, place in a large pot of boiling water, core side down and simmer until the leaves separate.
3. Put 12 large leaves back into the water for about a minute until slightly soft.
4. Lift out and cut away the thick part of each leaf.
MAKING
5. In a bowl, mix ground chuck, rice, grated onion, catsup, egg, 1 teaspoon salt and the pepper.
6. On each leaf, put a twelfth of meat mixture fold in the sides and roll up.
7. In a bowl mix tomatoes, tomato soup, lemon juice, sugar and remaining salt.
8. Line a shallow casserole with some shredded cabbage and onion slices.
9. Spoon in half of the tomato mixture, then filled cabbage rolls.
10. Cover with remaining shredded cabbage, onion slices and tomato mixture.
11. Bake covered in the preheated oven for 1 hour.
12. Uncover, add raisins, baste and bake for 2 more hours, basting occasionally.
SERVING
13. Serve filled cabbage with garnish as desired.
Chef
