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.
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