Old Country Cabbage Rolls Recipe
Ingredients
| Cabbage leaves | 9 | |
| Lean ground beef | 1/2 Pound | |
| Raw rice | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| Onion | 3 Tablespoon, finley chopped | |
| Salt | 1/2 Teaspoon | |
| Pinch of garlic powder | ||
| Pepper | 1 Pinch | |
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Artificial sweetener | 1/2 Teaspoon | |
Directions
Remove 9 leaves from cabbage (I use all the leaves and make more filling).
Thoroughly combine ground beef, rice, water, onion, salt, garlic powder and pepper.
Place about 2 tablespoons (25 ml) mixture on each cabbage leaf, which has been trimmed but do not remove centre rib of leaf.
Roll up, tucking in sides.
Pack rolls tightly into a 4-cup (1-litre) casserole.
Pour over mixture of tomato sauce, lemon juice, Worcestershire sauce and liquid artificial sweetener.
Cover tightly and bake in a 350°F (180°C) oven for about 1 1/2 hours.
Remove cover and continue cooking for an additional 1/2 hour.
(Cover may be left on for total time.)
Thoroughly combine ground beef, rice, water, onion, salt, garlic powder and pepper.
Place about 2 tablespoons (25 ml) mixture on each cabbage leaf, which has been trimmed but do not remove centre rib of leaf.
Roll up, tucking in sides.
Pack rolls tightly into a 4-cup (1-litre) casserole.
Pour over mixture of tomato sauce, lemon juice, Worcestershire sauce and liquid artificial sweetener.
Cover tightly and bake in a 350°F (180°C) oven for about 1 1/2 hours.
Remove cover and continue cooking for an additional 1/2 hour.
(Cover may be left on for total time.)
Chef
