Stuffed Cabbage Leaves Recipe
Are you looking for an enticing stuffed cabbage leaves recipe? No other ingredient will make stuffed cabbage leaves taste so awesome than beef. Get all set to serve stuffed cabbage leaves as a main dish today. It is highly recommended to try out this great stuffed cabbage leaves recipe.
Ingredients
1 pound (454 g) boneless veal shoulder, cut in 1-inch (2.5 cm) pieces
1 pound (454 g) boneless beef chuck, cut in 1-inch (2.5 cm) pieces
1 small onion, quartered
1 cup (250 ml) uncooked quick-cooking rice
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) thyme
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) pepper
12 large cabbage leaves
1 can (15 ounces or 425 g) tomato sauce
Directions
Assemble Food Grinder with Fine Disc.
Grind veal, beef, and onion into large bowl.
Add rice and seasonings; mix well.
Rinse cabbage leaves and drop into boiling water for 1 minute, or until limp.
Drain leaves and pat dry.
Put about 1/2 cup (125 ml) meat mixture onto each leaf and fold envelope style.
Put seam side down in greased 13x9x2-inch (33x23x5 cm) baking pan.
Pour tomato sauce over cabbage rolls.
Cover pan with foil.
Bake at 350°F (180°C) for 45 minutes.
Grind veal, beef, and onion into large bowl.
Add rice and seasonings; mix well.
Rinse cabbage leaves and drop into boiling water for 1 minute, or until limp.
Drain leaves and pat dry.
Put about 1/2 cup (125 ml) meat mixture onto each leaf and fold envelope style.
Put seam side down in greased 13x9x2-inch (33x23x5 cm) baking pan.
Pour tomato sauce over cabbage rolls.
Cover pan with foil.
Bake at 350°F (180°C) for 45 minutes.
